Pumpkin Crème Brûlée with Pecan Biscotti
 
Makes 6 servings
Ingredients
  • 5 egg yolks
  • 1 large egg
  • ⅓ cup plus ½ cup sugar, divided
  • 2½ cups heavy whipping cream
  • ¼ cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Pecan Biscotti (recipe follows)
Instructions
  1. Preheat oven to 300°.
  2. In a large bowl, whisk together egg yolks, egg, and ⅓ cup sugar until combined.
  3. In a medium saucepan, bring cream to a boil over medium-high heat. Whisk about ½ cup cream into egg mixture until combined. Pour egg mixture into remaining cream, whisking until combined. Whisk in pumpkin, pumpkin pie spice, and vanilla until combined.
  4. Place 6 (4-ounce) ramekins in a deep baking dish. Pour egg mixture into ramekins until almost full. Pour enough hot water into baking dish to come halfway up sides of ramekins. Bake until custard is set in center, 40 to 45 minutes.
  5. Let stand until cool enough to handle. Remove ramekins from water bath, and refrigerate for at least 4 hours or overnight.
  6. Sprinkle tops of custards with remaining ½ cup sugar. Using a handheld kitchen torch, carefully brown sugar. Serve immediately with Pecan Biscotti.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/pumpkin-creme-brulee-with-pecan-biscotti-recipe/