Pumpkin Brulee

This is a great seasonal twist on the restaurant classic, and also a really great reason to use a blow torch! We recently had a request for a pumpkin flan. While we love to satisfy our viewers every culinary whim, sometimes we just can�t do it. The problem with a pumpkin flan is that the starchy, slightly grainy texture of the pumpkin puree would ruin the smooth, silky mouth-feel which is what makes a flan, a flan. You would basically be left with a crust-less pumpkin pie.

So, I decided to show this delicious Pumpkin Brulee whichs makes for a great winter dessert. The texture is actually closer to a pudding than a classic cr�me Brulee, and of course, the star of the dish is the crisp, �Brulee,� sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.

Cr�me Brulee blow torches are very easy to find in any kitchen store or online. You also should have a set of oven-proof ramekins . I use mine for many recipes, both hot and cold.

Ingredients:
1 cup pumpkin puree
1 cup heavy cream
1/2 cup brown sugar
3 egg yolks
1/4 tsp nutmeg
1/2 tsp allspice
1/4 tsp cinnamon
white sugar
pinch salt