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Pumpkin Crème Brûlée with Maple Sugar

Servings 6 ramekins of crème brûlée

Ingredients

  • 10 egg yolks
  • 1 quart heavy whipping cream
  • 1 cup sugar
  • 1 1/2 cups pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • fine maple sugar you can use a food processor to make yours fine or granulated sugar for brûléeing

Instructions

  1. Preheat oven to 300 F.
  2. Whisk all ingredients together.
  3. Divide evenly between the ramekins.
  4. Place the filled ramekins into a deep roasting pan or whatever pan you would use to make something like lasagna.
  5. Fill the pan with water to halfway up the dishes.
  6. Bake 45-50 minutes or until the crème brûlée no longer jiggles when you move it.
  7. Refrigerate the crème brûlée for at least three hours.
  8. Top each ramekin with a thin layer of sifted maple sugar or granulated sugar. If you are using maple sugar and yours isn't fine grain, put it in the food processor first to make it finer.
  9. Just before serving, use a culinary torch to brûlée the tops of the ramekins. If you'd like a thicker layer of sugar on top of the ramekins, add more sugar and brûlée a second time.