Pumpkin Pie Brûlée

Directions

1. Preheat oven to 300°F.
2. In a medium bowl, whisk together the eggs and sugar until smooth and blended.
3. In a saucepan, heat the Scotsburn 35% Whipping Cream over medium heat, stirring often, until it’s just below a simmer.
4. Slowly pour the hot cream into the egg mixture, whisking constantly so the eggs don’t curdle.
5. Strain the mixture through a fine sieve into a large measuring cup or bowl with a spout, then whisk in the pumpkin purée and cinnamon until combined.
6. Divide the custard evenly among 8 ramekins. Place the ramekins in a large baking dish and pour in boiling water until it reaches halfway up the sides of the ramekins.
7. Bake for 35–40 minutes, until the centres are just set but still slightly wobbly.
8. Remove from the oven, let cool to room temperature, then cover and refrigerate until chilled, at least 2 hours or overnight.
9. Just before serving, sprinkle 1–2 teaspoons of sugar evenly over each custard. Using a kitchen torch, caramelize the sugar until golden and crisp.
10. Serve immediately, grab a spoon, crack through the caramel top, and enjoy every creamy, cozy bite.
    
    Tip: For an extra autumn touch, garnish with pumpkin seeds or a sprinkle of cinnamon sugar before serving.