PUMPKIN PIE CREME BRULEE

Directions

1. 1
   Preheat the oven to 325 degrees F.
2. 2
   Add the cream, vanilla bean and its seeds to a medium saucepan that is set over medium heat and bring to a boil, stirring occasionally. Once the mixture is boiling, remove the saucepan from heat, cover with a lid and allow to sit for 15 minutes.
3. 3
   Remove the vanilla bean and discard.In a medium bowl or in the bowl of an electric mixer fitted with the wire attachment, whisk together on medium-high speed the sugar and the egg yolks until well combined, the mixture must start to lighten in color and become fluffy.
4. 4
   Whisk in the pumpkin spice and pumpkin puree, scrape the sides of the bowl and mix until well combined.
5. 5
   Whisk in the cream, adding it slowly, a little at a time, whisking and stirring continually. Stop the mixer, scrape the sides of the bowl and mix again on medium-low speed for a few seconds to make sure that the mixture is well blended.
6. 6
   Pour the liquid into 5-6 ramekins.
7. 7
   Place the ramekins into a large roasting pan and pour enough hot water into the pan to come halfway up the sides of the ramekins.
8. 8
   Bake just until the creme brulee is set, but still trembling in the center, about 40 to 45 minutes.
9. 9
   Remove the ramekins from the roasting pan, let them come to room temperature after that refrigerate for at least 2 hours and up to 3 days.The pumpkin pie creme brulee must be removed from the refrigerator 30 minutes prior to browning the sugar on top.
10. 10
    Sprinkle the tops with 1 tablespoon of sugar and using a torch, melt the sugar and form a crispy top.
11. 11
    Let it sit for at least 5 minutes before serving.