Pumpkin Crème Brûlée

I told Brian that he would be sick of pumpkin by Thanksgiving. He said, "Good!"

I had quite of bit of pumpkin left over from the Black Bean Enchiladas with Pumpkin Sauce (I used one of the BIG cans of Libby's pumpkin puree), so I wanted to try a Pumpkin Crème Brûlée.

Pumpkin Crème Brûlée
Makes 4 ramekins

1/4 Cup Pumpkin Puree
1/4 Cup Sour Cream
3 egg yolks
1/4 Cup light brown sugar, firmly packed
2 TBSP granulated sugar
1 tsp pumpkin pie spice
generous pinch fresh ground nutmeg
pinch salt
1/2 cup heavy cream
sugar for caramelizing

Preheat oven to 300 degrees. Put a kettle of water on the burner to heat up water for the water bath.

Mix together pumpkin, sour cream, egg yolks, brown sugar, sugar, pumpkin pie spice, nutmeg and salt. Stir together for one minute until fully blended.

Pour heavy cream in a sauce pan, heat just to the point of boiling, stirring constantly.

Slowly pour into pumpkin mixture, stirring constantly. Stir for one minute until fully blended. Strain mixture.

Place ramekins in a baking dish. Pour custard into cups. Pour hot water into baking dish about halfway up the sides of the ramekins.

Place in oven and bake for 30-40 minutes.

Remove from oven and allow to cool in water bath. When cool enough to handle, take out of water bath and cover each ramekin with plastic wrap and refrigerate for at least 2 hours (can keep like this for up to 2 days).

When almost ready to serve, Sprinkle with sugar (about 1 1/2 tsp) and burn with a kitchen torch. Place back in refrigerator for a couple minutes.

This recipe is based off of a recipe in Creme Brulee the Bonjour Way by Randolph W. Mann. I used the ingredients, but used the baking process I've used in other Crème Brûlées.

It turned out amazing! Like a creamier pumpkin pie with that caramelized crunch on top. YUM!