1

To begin making the Pumpkin Crème Brulee first preheat the oven to 160 deg C. If you do not have the pumpkin spice mix handy, grind a mix of nutmeg, cinnamon, dried ginger powder in equal quantity and use 1/4 spoon of it.

2

Whisk the egg yolks and 1/3 cup sugar in a heat proof bowl, with the help of a hand mixer.

3

Warm the cream in a heavy bottom pan/saucepan till the small bubbles just start appearing around the edge.

4

Add the pumpkin pie spice mix, stir and keep aside for 8-10 minutes to cool a bit.

5

Whisking continuously, gradually add the cream to the egg yolk mixture till it is fully incorporated.

6

Mix in the pumpkin puree.

7

Pour the mixture into about 8-9, 3 ounce (mini) ramekins (or 5-6 large ramekins).

8

Place them on cake pan or a roasting pan.

9

Pour hot water in the pan till it comes halfway up the sides of the ramekins.

10

Bake for about 20-25 minutes till the custard is almost set but is still wobbly in the centre. (Timing may change depending on the ramekin size and efficiency of the oven)

11

Carefully take out the ramekins from the oven and from the pan.

12

Cool on a wire rack for 10-12 minutes.

13

Refrigerate for at least 2 hours or up to 2-3 days (when you are making the brulee in advance.

14

Remove the crème brulee from the refrigerator for about 10-15 minutes before serving.

15

Spread 1 tablespoon sugar on top of each custard filled ramekin.

16

Using a blowtorch, melt and caramelise the sugar. You can alternatively broil the crème brulee in oven to caramelise the sugar.

17

Keep the creme brulee aside for 5 minutes before serving to get the crunchy top layer.

18

Serve Pumpkin Creme Brulee Recipe after a meal of French Onion Soup Recipe, Cauliflower Au Gratin Recipe, or French Onion Chicken Recipe and baguette bread.

Note: To make your own pumpkin puree de-seed,peel and chop the pumpkin.Roast or steam till it is soft. Puree in a blender and use as required.