I absolutely love creme brulee and I love pumpkin pie. This is the best of both world.
prep time15 Min
cook time3 Hr 35 Min
brown sugar, lightly packed
How To Make
Preheat oven to 325 degrees.
Cream the egg yolks and brown sugar together for a few minutes. Add 1 cup heavy cream and stir well.
Add pumpkin puree and mix well. Add spices and pinch of salt, mix to incorporate.
Pour into oven-proof ramekins, making sure to leave a half-inch space between mixture and the lip of the ramekin.
Carefully place ramekins in a large baking dish and fill with hot water. (I do this with the pan already in the oven.)
Bake for 30-35 minutes or until centers are just set but still wiggle a little. Remove pan and let them cool 3-4 hours.
Five minutes before serving, cover the tops with a layer of white sugar and torch until all sugar is melted.
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