Pumpkin Cognac Creme Brule

For a non alcoholic version of this dish, simply leave out the cognac; you'll lose depth of flavor, but the custard will cook the same. Do not substitute pie filling for the canned pumpkin and spices.

Makes: 8 servings

Prep: 15 Minutes

Bake: 45 minutes

Chill: 3 hours or overnight

3 cups whipping cream

6 large egg yolks

1/2 cup plus 2 tablespoons sugar

1/2 cup plus 3 tablespoons canned pumpkin

1/4 teaspoon kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

2 tablespoons cognac

1. Preheat oven to 325 degrees farenheit. Place 8 six ounce ramekins or custard cups in a heavy duty roasting pan.

2. Heat whipping cream to just under a simmer in a medium saucepan over medium heat. Remove from heat.

3. Combine remaining ingredients in a large mixing bowl, whisking together just until smooth. Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.

4. Divide custard evenly among ramekins. Fill pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of pan. Bake for 45 to 50 minutes or until custard is barely set and juggles when shaken Remove ramekins from water bath, let cool and chill 3 hours or up to three days.

5. Remove from refrigerator. Sprinkle surface with 1 scant tablespoon sugar. Caramelize sugar with a kitchen blowtorch, moving quickly back and forth across custard. Let cool 2-3 minutes before serving.

Note: If you don't have a kitchen blowtorch, broil 3 inches from heat for 2 to 3 minutes until sugar caramelizes.