Pumpkin Crème Brulée
1½ cups heavy cream
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1½ cups milk
1 cup granulated sugar, divided
1 teaspoon vanilla paste
1 teaspoon pumpkin spices
pinch kosher salt
4 eggs
1 cup pumpkin puree from a can
granulated sugar, for caramelizing the top
Combine the heavy cream, milk, a ½ cup of the granulated sugar, vanilla paste, pumpkin spices and salt in a pot. Heat until the mixture is just about to simmer and the sugar has melted. While the mixture heats, whisk together the eggs and remaining ½ cup sugar in a medium bowl. Slowly temper the warm milk / cream mixture into the eggs. Whisk in the pumpkin puree.
Place the crème brulée mix in the refrigerator for about 1 hour to let the bubbles subside. Preheat your oven to 300˚F.
Pour the crème brulée mix into your ramekins / baking dishes. Lay a paper towel or two in the center of a large 13 X 9 or similar baking dish. Transfer your crème brulée dishes into the large baking dish and place in the oven on the middle rack. Carefully add enough hot water to come about ½ up the sides of your crème brulée dishes. Bake for 30-35 minutes or until just a slight jiggle remains in the center when gently moved. Carefully remove from the oven and allow to cool at room temperature. Place in the refrigerator to cool completely.
Before serving, sprinkle the top with granulated sugar and use a blow torch or broiler to caramelize the sugar.