Pumpkin Crème Brûlee
- Place the milk and cream into a medium saucepan set over medium-high heat and bring to a boil.
- In a medium bowl, whisk together 1/2 cup sugar, pumpkin puree, vanilla,pumpkin pie spice, and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 8 (6-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brûleeis set, but still trembling in the center, approximately 30 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours
- Remove the crème brûleefrom the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 8 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brûleeto sit for 5 minutes before serving