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Fall is my favorite time of year and to kick that off I made a sweet little treat to get me in the mood for carving pumpkins. You could really taste the pumpkin flavor in the brulee. I just never think about doing other flavors with the seasons besides using fruit.

Pumpkin Crème Brulee
(Adapted from Woman’s Day)

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1 cup each heavy (whipping) cream and whole milk
1 cup canned 100% pure pumpkin
1 1/2 teaspoons) pumpkin pie spice
2 teaspoons) vanilla extract
5 large egg yolks
1/2 cup superfine granulated sugar, plus 6 Tbsp extra for topping
Pinch of salt

Whisk cream, milk, pumpkin and spice in a medium saucepan until blended. Heat just until simmering; remove from heat.

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Stir in vanilla.

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Heat oven to 325°F. Arrange 6 shallow 1⁄2-cup crème brûlée dishes or ramekins in a large baking pan.

Put egg yolks, 1⁄2 cup sugar and the salt in a bowl; whisk to blend.

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Stir into cream mixture; fill dishes in baking pan.

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Place in oven and add enough boiling water to pan to come halfway up sides of dishes.

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Bake 35 minutes or until edges of custard are set (a thin knife inserted near edges should come out clean) but centers are slightly softer.

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Remove pan from oven; carefully lift dishes to a wire rack to cool completely. Cover with plastic wrap and chill at least 4 hours until cold.

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Blot tops of custards dry with paper towel. Working with 1 custard at a time, sprinkle 1 Tbsp of the remaining sugar evenly over custard to cover, gently moving dish from side to side to disperse sugar into an even layer.

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Using a small butane torch*, heat sugar until melted and caramelized. Repeat with remaining custards. Let stand a few minutes for sugar to harden.

*If you don’t have a torch, put the ramekins an inch under the broiler for 20 seconds to harden sugar.

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