Place cream, vanilla and salt in a saucepan over medium heat.
If using vanilla bean, split the bean in half length way, scrape the insides with the back of a knife, and add it to milk along with the bean.
Combine Egg yolks
In a separate bowl, combine egg yolk and sugar.
Add pumpkin puree (and pumpkin spice if using) and whisk until light and fluffy.
Combine milk to yolks mix (tempering).
When the cream is almost boiling, gradually pour the hot cream into the egg yolk mixture - stirring constantly.
When all the cream has been incorporated, strain the mixture thru a sieve. (remove vanilla bean).
Baking the Creme Brulee
Place ramekins/creme brulee dishes in a deep baking tray.
Divide mixture equally into 6 ramekins /creme brulee dishes.
Carefully place the baking tray in the oven on the center rack.
Pour 2 cups hot water into the baking tray outside the ramekins.
Bake until the center is set but still slightly shaky - about 30 minutes.
Carefully remove from the oven onto a cooling rack.
Place in the fridge to chill for at least 4 hours.
Torch the top before serving
When ready to serve, sprinkle one teaspoon (or more) granulated sugar over each custard.
Spread evenly by swirling the ramekin in your hand.
Shake off any excess and clean the rim of the ramekin.
Carefully caramelize the sugar using a blowtorch.
Pass the torch flame over the sugar in a circular motion to get a more even color.
The sugar should turn amber and smooth but also hard which cracks like glass when eating.
Do not touch hot sugar at this point as it can cause serious burns. Wait for the bubbles to cool off.
Calories: 233kcal | Carbohydrates: 19g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 67mg | Potassium: 63mg | Fiber: 0g | Sugar: 17g | Vitamin A: 2645IU | Vitamin C: 0.7mg | Calcium: 38mg | Iron: 0.3mg