Pumpkin Crème Brûlée

Ingredients

• 1 can (12 oz/354 ml) evaporated milk
• 3 eggs
• ²⁄₃ cups sugar
• 2 tsp vanilla extract
• 1 ¹⁄₂ tsp Pumpkin Pie Spice
• 1 can (14 oz/398 ml) pumpkin purée
• ¹⁄₄ cup brown sugar

Preparation

1. Preheat oven to 325° F (160° C).
2. In Multipurpose Pot - 8 cup, heat evaporated milk until steaming. Remove from heat.
3. Meanwhile, in a large bowl, whisk together eggs, sugar, vanilla extract, and Pumpkin Pie Spice. Whisk in pumpkin purée. Then add hot milk.
4. Ladle into six 3⁄4 cup custard cups. Place cups in 9” x 13” pan filled with enough hot water to come halfway up the sides of cups.
5. Bake in 325° F (160° C) oven for 35–40 minutes or until custard appears firm on top but centre wobbles slightly.
6. Remove cups from pan; let cool on rack to room temperature. Refrigerate until chilled.
7. Sprinkle tops of custard with brown sugar.
8. Set cups on Sheet Pan. Broil as close to broiler as possible for 1 minute or until sugar melts. Serve immediately.