Pumpkin Creme Brulee

1. Preheat oven to 325°F.

COMBINE EGGS AND SUGAR

1. In a mixing bowl, add egg yolks and 1/2 cup of the sugar. Whisk to combine.

SIMMER CREAM MIXTURE

1. Add heavy whipping cream, pumpkin puree, vanilla and remaining 1/4 cup sugar to a saucepan. Heat over MED heat, stirring to combine well and stirring often.
2. Once the mixture starts to simmer, remove from the heat and continue stirring.

TEMPER THE EGG YOLKS

1. Remove about 1/3 cup of the pumpkin mixture and add it slowly to the egg yolk mixture, whisking continuously as you add it. Keeping the whisk moving quickly keeps the eggs from scrambling from the heat.

ADD THE REST OF THE PUMPKIN MIXTURE

1. Continuing to whisk, add the remainder of the pumpkin mixture to the bowl.

PREPARE DISH AND RAMEKINS

1. Add ramekins to a baking dish.

TRANSFER CUSTARD/ADD WATER

1. Carefully ladle the custard into the ramekins, filling them most of the way up.
2. Carefully add hot (but not boiling) water to the baking dish, making sure it doesn't get into the ramekins, until there's about 1/2 inch of water in the baking dish.

BAKE

1. Bake at 325°F for approximately 40-45 minutes, until edges are set and centers are jiggly, like jello.

COOL

1. Remove ramekins from baking dish and add to a wire rack. Let stand for at least 1 hour to cool.

CHILL

1. Loosely cover and place ramekins in refrigerator to chill for at least 4 hours, up to 2 days.

CARAMELIZE THE SUGAR

1. Using granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately.