Pumpkin Pie Creme Brulee (Gluten-Free)

The first time that I brought these delicious custards
 to a family gathering was in 2014. My husband Gregory had great 

fun torching the tops and everyone asked that I make them again.

Ingredients:

1 cup heavy cream

4 egg yolks

1/2 cup Pumpkin Pie or Pumpkin Spice flavored syrup 

1/4 cup canned pumpkin 

1/2 teaspoon cinnamon**

1/4 teaspoon ginger**

1/8 teaspoon nutmeg**

4 tablespoon turbinado sugar (raw sugar)

Method:

Preheat oven to 325*. In a small saucepan heat cream to a simmer and set aside. In a medium bowl whisk together all the other ingredients except the sugar.Slowly add the warmed cream to the mixture, whisking continuously until fully blended. Divide evenly between 4 ramekins. Place the filled ramekins in a roasting pan. Add warm water to the roasting pan until the water reaches halfway up the sides of the ramekins. bake for 45 - 50 minutes, or until the center top of each custard no longer jiggles.

Remove and cool completely in refrigerator for at least 1 hour and up to 24 hours. Before serving, sprinkle each custard top with 1 tablespoon of raw sugar. Use a kitchen blow-torch to caramelize the sugar, or place under broiler. (Watch carefully so that the tops do not burn.) Makes four 1 cup servings

**1 teaspoon Pumpkin Pie Spice Seasoning may be substituted for the individual spices. To make your own homemade Pumpkin Pie Spice Seasoning Blend, please see this recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

Notes:
I used a Torani Brand syrup. (Smart & Final and World Market stores carry a wide variety.)

I doubled the recipe and filled 8 custard ramekins. Simply use a larger saucepan and bowl to mix the ingredients.