Ingredients:

1 quart Heavy whipping cream

1 cup sugar

6 large egg yolks

6 oz pumpkin pie mix 

2 tbsp sugar per portion for browning

 

 

Directions:

1. Preheat oven to 300 degrees.

2. Warm heavy cream in a sauce pan; do not boil. In a large bowl, whisk together sugar and egg yolks until fully mixed and color begins to lighten. Slowly add the warm cream to the egg yolk and sugar mixture making sure to continuously stir. Adding the warm cream too rapidly will cause the egg yolks to cook, so be careful. 

3. After all the cream is added, fold in the pumpkin pie mix into the crème brûlée batter.  

4. Pour crème brûlée batter into 6 oz ramekins or small pumpkins for a special holiday touch. 

5. Prepare a water bath by utilizing a large roasting pan.  Place ramekins in the roasting pan and pour enough hot water to come halfway up the sides of the ramekins.  

6. Cover the roasting pan with a lid or foil and bake until crème brûlée is set firm on the outside with a slight “jiggle” in the middle. This should take approximately 40 minutes.

7. Remove the ramekins from the roasting pan and refrigerate for at least 3-4 hours.  

You can do this the day before for best results. 

8. Remove the crème brûlée from the refrigerator and let sit for 30 minutes before the final step. 

9. Spread the remaining sugar on top of each crème brûlée. Using a torch, carefully melt the sugar until it turns a deep brown color and forms a crispy top. Allow to cool for a couple minutes before serving.