YIELD: 6 servings
Preheat the oven to 325F.
In a saucepan over medium-high heat and bring cream to a simmer. Whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.
Add the cream a little at a time, stirring continually to temper the eggs into the cream. Add the pumpkin, vanilla and spices. Whisk well but do not create bubbles or foam.
Pour into ramekins and place in the over in a water bath. Bake just until set, but still jiggly in the center, about 30-45 minutes.
Cool to room temperature then refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes before eating. Divide the remaining 1/2 cup sugar equally between the ramekins and spread evenly on top. Using a torch, melt the sugar and form the crunchy top. Crack and enjoy.
*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.
I'll be dropping in with recipe inspo and nutrition content that you will be actually interested in, because no one likes getting junk mail, am I right?