Pumpkin Creme Brûlée Recipe

Preheat oven 300°F/150°C/ Gas Mark 2

Place 6 x 4oz ramekins or 4 x 8oz creme brulee dishes in a deep baking tray or roasting rack. Set asidePro tip - Line the baking tray with a paper hand towel, this will prevent the dishes from moving when transferring to and back from the oven.

Combine cream, vanilla bean scraping, and salt in a heavy-bottom saucepan over medium heat and bring it to an almost boil.Pro tip - split the vanilla bean in half length way, scrape the insides with the back of a knife, and add it to milk along with the bean.

In a separate bowl, combine egg yolk and sugar. Add the pumpkin puree and pumpkin spice. Whisk until light and fluffy.

Gradually pour the hot cream from the saucepan into the egg yolk mixture. Pro tip - You want to pour a little at a time so you don't cook the eggs. This is called tempering the eggs,

When all the cream has been incorporated, strain the mixture thru a sieve. (remove vanilla bean).Pro tip - Straining will ensure you remove curdled eggs which will give us a velvet smooth brûlée

Pour mixture equally into the prepared ramekins or creme brulee dishes.

Carefully place the baking tray in the oven on the middle rack and pour 2 cups hot water in the baking tray outside the ramekins.

Bake for about 30 to 40 minutes until the center is set but still has a slight wobble in the center.

Carefully remove from the oven onto a cooling rack. Cool in the fridge for at least 4 hours.

When ready to serve, sprinkle one teaspoon (or more) granulated sugar over each brûlée

Spread evenly by swirling the ramekin in your hand. Shake off any excess and clean the rim of the ramekin.Pro tip - don't forget to clean the rim as this makes for a cleaner presentation.

Carefully caramelize the sugar using a blow torch. The sugar will melt and become dep amber in color. It also becomes hard like glass which cracks when eating.Pro tip - Pass the torch flame over the sugar in a circular motion to get an even color.

Do not touch hot sugar as it can cause serious burns. Wait for the bubbles to cool off.

Enjoy!