Pumpkin Crème Brûlée with Maple Sugar
ramekins of crème brûlée
heavy whipping cream
pumpkin pie spice
fine maple sugar
you can use a food processor to make yours fine or granulated sugar for brûléeing
Preheat oven to 300 F.
Whisk all ingredients together.
Divide evenly between the ramekins.
Place the filled ramekins into a deep roasting pan or whatever pan you would use to make something like lasagna.
Fill the pan with water to halfway up the dishes.
Bake 45-50 minutes or until the crème brûlée no longer jiggles when you move it.
Refrigerate the crème brûlée for at least three hours.
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.
Just before serving, use a
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.