side note: the weather was amazing the past couple days…too bad its jumping back into the 90′s tomorrow -__-

The first flavor I think of when it comes to the fall is Pumpkin.  With the spirit of fall, I wanted to share a simple creme brulee recipe with the star ingredient PUMPKIN.

Its a perfect blend of cream and pumpkin, a soft custard, definitely better for my liking than a pumpkin pie. Its a pretty friendly recipe so I hope you enjoy.~

ingredients:
- 3 egg yolks
- 1/2 cup brown sugar
- 1 tspn pumpkin pie spice mix
- 1/4 tspn salt
- 1/2 can of pumpkin puree (about 7.5 oz)
- 1 cup heavy cream
- 1/2 tspn vanilla extract
- granulated sugar and torch for top layer

directions:
-preheat oven to 325F
- In a metal bowl, whisk  the egg yolks until light in color
- add  brown sugar, spice mix, salt, pumpkin puree, vanilla extract and mix until well mixed
- heat heavy cream over stove top until hot – I took it off the heat right before it started boiling
-while whisking the puree mixture, slowly incorporate the heavy cream
- pour mixture into  paper souffle cups (I used 1 oz cups – I used one layer but double layered it after it came out of the oven) about 3/4 of the way full [you can also put them in ramekins and fill them to the top - baking time will be longer ~30-35mins]
-place cups on top of a baking tray and back for~20-25 mins [until custard sets]
-place in refrigerator to cool
-when ready to serve, sprinkle granulated sugar on top and using a torch create a crust [my favorite part]