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Pumpkin Crème Brûlée
from the kitchen of Sharmagne Leland-St. John

3 cups heavy cream
1 ½ cup pumpkin puree
1 cup light brown sugar, packed
5 eggs yolks, lightly beaten
3 tablespoon unsalted butter, melted
1 ½ teaspoon pumpkin pie spice
½ teaspoon pure vanilla extract
½ cup sugar, divided


Preheat oven to 350° F.

In a medium bowl, beat the egg yolks with a wire whisk until slightly
thickened and pale.  Gradually add the brown sugar, butter, spices,
vanilla and pumpkin. Mix until well blended. Scald the cream and
pour slowly into egg mixture, stirring constantly.

Evenly divide pumpkin mixture among 12 six-ounce custard cups.
Place the ramekins into 2 baking dishes and pour in enough hot tap
water to come halfway up the side of the ramekins. Bake for 1 hour
or until the custard is set.

Remove the ramekins from the dish, cool slightly and cover with
plastic wrap to avoid a “skin” developing on the top of the
custard.

Chill 2 - 4 hours.

To serve: Remove plastic wrap from custard and sprinkle 2 teaspoons
sugar on each custard. Place ramekins in broiler (or use a kitchen
blowtorch) and caramelize sugar until brown and bubbly.

Can be prepared a day ahead of time.

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