Pumpkin Creme Brulee

Del Frisco’s Double Eagle Steak House Recipe

2 cups heavy whipping cream
1 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup egg yolks
1 cup pumpkin pie mix, canned
1/2 teaspoon ground cinnamon

Place heavy cream vanilla extract and sugar in medium pot over medium heat till it reaches 100 degrees. Place egg yolks in mixing bowl and temper with hot cream mixture. Add pumpkin pie mix and ground cinnamon and mix well.

Pour into individual creme brulee dishes and bake in oven at 275 degrees for 35 minutes. Remove from oven, let sit in the refrigerator for one hour. Lay a thin layer of granulated sugar on top of custard, and slowly burn with a creme brulee torch. If you do not have a torch, set oven on broil and caramelize the sugar that way.

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