Pumpkin Creme Brulee
Servings: 12

3 cups heavy or whipping cream
2 tablespoons dark Jamaican rum (optional)
1 teaspoon pumpkin-pie spice
1/2 teaspoon salt
3/4 cup plus 1/4 cup granulated sugar
8 large egg yolk
1 can (15 ounces) pure pumpkin (not pumpkin-pie mix)

Preheat oven to 325F. In 4-quart saucepan, with wire whisk, mix cream, rum, spice, salt, and 3/4 cup sugar. Heat over medium-high heat until bubbles form around edge of pan. Remove saucepan from heat. Meanwhile, in large bowl, with wire whisk, beat egg yolks and pumpkin until well combined. Very slowly whisk warm cream mixture into egg mixture until well blended. Place twelve 4-ounce broiler-safe ramekins or custard cups in large roasting pan (17" by 11 1/2"). Pour cream mixture evenly into ramekins. Place pan in oven. Carefully pour enough boiling water into pan to come halfway up sides of ramekins. Bake 30 to 40 minutes or just until set (mixture will still be slightly soft in center). Transfer ramekins to wire rack to cool to room temperature. Cover and refrigerate until well chilled, at least 3 hours or up to 2 days. Up to 4 hours before serving, preheat broiler. From remaining 1/4 cup sugar, sprinkle 1 1/2 teaspoons over top of each custard. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to heat source, broil custard 2 to 4 minutes or just until sugar melts and browns. Serve immediately, or refrigerate up to 4 hours.