In a medium saucepan, heat the heavy cream, brown sugar, and spices on medium heat until just steaming and bubbling slightly at the edges of the saucepan,
In a medium bowl, whisk together the pumpkin puree, egg yolks, vanilla, and salt together. Slowly pour ½ cup of the heated cream into the mixture, stirring constantly. Once full incorporated, slowly drizzle the remaining cream into the pumpkin mixture, again while still constantly stirring.
Place the ramekins into a 9x13 baking pan. Slowly pour the cream mixture into the ramekins. Put the baking pan in the oven, but do not close the door yet.
Very carefully pour water into the baking pan, being very careful as to not get any drops of water into the ramekins. You want enough water to cover the bottom of the baking pan, but not enough for it to reach the top of the ramekins. Bake for about 45 minutes, or until the sides are set, but the middles are still a little jiggly. Remove from the baking pan and chill completely - about 3 - 4 hours in the refrigerator.
Mix the granulated sugar and a pinch of salt together for the topping and sprinkle evenly among the ramekins. Caramelize with a kitchen torch, or the broiler in your oven. If you use the broiler method, please keep a careful eye on the tops as they burn quickly.
Nutrition
Serving: 1ramekinCalories: 460kcal
Keyword creme brulee, fall, fall baking, french, pumpkin, pumpkin spice
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