Pumpkin Crème Brûlée

Gather the ingredients - * Heavy cream * Egg yolks * Sugar * Pumpkin puree * Pumpkin pie spice * Vanilla bean paste

– Add the heavy cream to a small saucepan set  over medium heat.  Heat just until the cream begins to steam! – In a large bowl, whisk together the egg yolks and 1 cup sugar.  Whisk until the egg yolks are pale yellow.

Slowly whisk in the hot cream.

Next, add the pumpkin puree, pumpkin pie spice, and vanilla bean paste.  Whisk to combine.

Divide the mixture between 8 (6 ounces) ramekins and place the ramekins  in a baking dish.  Fill the dish with water until it goes half way up  the ramekins.

- Bake for 35-40 minutes or until the creme brulee are fully set in the center. – Remove from the oven and allow the creme brulee  to cool to room temperature.  Then, transfer them to the fridge to  chill for at least 4 hours.

To serve, sprinkle 1-2 teaspoons of granulated sugar over the creme brulee  and toast the top with a kitchen torch.

Full recipe at mildlymeandering.com