Pumpkin Spice Creme Brulee

Preheat oven to 325 degrees. Place cream, pumpkin and pumpkin spice in a medium saucepan on medium high heat and bring to a boil. Remove from heat.

In a large bowl, whisk 3/4 cup sugar and 6 egg yolks until mixture starts to lighten in color.

Add cream mixture a little at a time to egg mixture whisking vigorously.

In a 9 inch by 13-inch baking dish set your 6-ounce ramekins in and fill baking dish with enough HOT water to come halfway up the sides of the ramekins.

Fill ramekins with custard. Bake just until Creme Brulée is set. It should shimmy and giggle. Bake approximately 40 minutes. Allow to cool and then refrigerate for about 2 hours. Take ramekins out of the refrigerator about 30 minutes prior to browning the sugar so the ramekins don't break.

With remaining sugar, sprinkle some on top of the custard. Spread evenly. The more sugar on the top, the thicker the sugar layer. Less sugar for light brown thin layer. Turn on torch and lightly go over sugar with flame. I do little circles over the sugar until it just barely liquefies. Allow sugar to harden for about 5 minutes before serving.

Happy Holidays! Enjoy!