Pumpkin Creme Brulee

• 2 cups heavy cream
• 1/4 cup light brown sugar
• 1/4 cup white sugar, plus
• 3 tablespoons white sugar
• 8 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon (I use more)
• 1/8 teaspoon fresh ground nutmeg
• 1 cup cooked mashed pumpkin

1. Preheat oven to 325u0b0F.
2. Arrange six 6-oz ramekins in a large metal baking dish.
3. In a medium sauce pan combine cream and sugars.
4. Bring to a bare simmer over medium heat stirring till sugars dissolve.
5. Remove from heat.
6. In a medium bowl whisk egg yolks till frothy and lemon colored.
7. Slowly add 3/4 c cream whisking constantly and then slowly adding the rest of the cream a little at a time to prevent the yolks from cooking.
8. Add vanilla, cinnamon, nutmeg and pumpkin.
9. Divide among the six ramekins.
10. Place pan in oven and then ad enough water to the pan to go 1/2 way up the sides of ramekins.
11. Bake just until centers are slightly set but not stiff, 45-55 minute.
12. Remove and refrigerate for at least 3 hours, but up to 24.
13. Sprinkle each ramekin with 1/2 tablespoon sugar; use a kitchen torch to carefully caramelize.
14. Prep time does not include chill time.

heavy cream, light brown sugar, white sugar, white sugar, egg yolks, vanilla, cinnamon, fresh ground nutmeg, pumpkin

Taken from www.food.com/recipe/pumpkin-creme-brulee-145739 (may not work)