Maple Pumpkin Creme Brulee

• 1 cup heavy cream
• 1 cup half and half
• 3/4 cup canned pumpkin
• 1/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 each egg yolks
• 1 each egg
• 1/3 cup pure maple syrup
• 1 pinch salt
• Creme Brulee Sugar
• 1/2 cup brown sugar
• 1/4 cup sugar

1. Preheat oven to 325*F.
2. Whisk cream, half and half, pumpkin, syrup, and spices together in a saucepan. Warm over medium heat until steam rises.
3. Whisk yolks, egg, syrup, and salt together in a mixing bowl. Temper warm cream mixture into eggs, strain (if desired), and pour into baking dishes.
4. Divide custard among six 4-oz ovenproof ramekins, filling to about 1/4" from the top. Arrange dishes in a baking pan, then carefully transfer the pan to the oven. Add hot water to the pan and bake custards 35-45 minutes or until just set; DO NOT OVERCOOK.
5. Remove ramekins from the water bath, cool, and wrap loosely in plastic.
6. Chill until completely cold, preferably overnight.
7. Caramelize each custard before serving by burning sugar on top: Blot top of custards dry with a paper towel, if needed. Sprinkle 1-2 Tbsp sugar
8. mixture over each one, tapping out any excess sugar. Using a kitchen torch, melt the sugar by waving the flame 4-8" from the surface until no dry sugar is visible. Let stand 3-5 minutes before serving.

heavy cream, pumpkin, maple syrup, ground cinnamon, ground nutmeg, ground ginger, ground cloves, egg yolks, egg, maple syrup, salt, creme brulee sugar, brown sugar, sugar

Taken from www.epicurious.com/recipes/member/views/maple-pumpkin-creme-brulee-52862121 (may not work)