Pumpkin creme brulee

Heat the heavy cream over mellow heat about five minutes to about 150F without scorching.

Crack nine large eggs and separate the yolks by hand.

Whisk the nine yolks with the pumpkin puree, sugar, pumpkin spice, vanilla, salt and the warm cream until homogeneous.

Pour the custard through a fine mesh strainer to take out the pumpkin fiber.

Fill six ramekins to the inside lip, cover each with tight plastic wrap and vent the wrap with a cake tester.

Bake at 215F for roughly 90 minutes to an internal temperature of 180 to 185F; the custard should look set like jello rather than jiggly.

Cool in the fridge a couple of hours until cold and set.

Scatter sugar in the raw over the top and brulee with a butane torch held five to six inches away until deeply caramelized; a broiler also works with close attention.