Ingredients:

2 ounces white chocolate, chopped

1 vanilla bean, halved and scraped of seeds and reserved

2 cups half and half

1 ½ cup whole milk

¼ cup sugar

½ tsp salt

1 tsp pumpkin pie spice, divided

⅓ cup pumpkin puree

5 egg yolks

2 tablespoons cornstarch

8 tsp fine sugar

Directions:

1. Adjust your oven rack to the middle position and heat oven to 300 degrees. Place chopped chocolate into a mix bowl. In a sauce pan combine vanilla bean, vanilla bean seeds (caviar), half and half, milk, sugar, salt, ½ tsp pumpkin pie spice and pumpkin puree. Whisk to combine.

2. In a small bowl or dish whisk together the egg yolks and cornstarch until they are combined and smooth. Then whisk into milk mixture.

3. Bring the entire milk/half and half mixture to a boil over medium high heat, whisking frequently. Whisk until thickened, about 1 to 2 minutes. Remove from heat and strain into a bowl containing the white chocolate to remove any clumps and vanilla bean. Stir mixture together to melt and incorporate the white chocolate.

4. Bring 2 quarts of water to a boil. Place ramekins or other creme brulee dishes into a roasting pan. Divide the thickened custard mixture into the dishes. Place the pan and custard onto the oven rack and pour the boiling water around the ramekins until the water comes about ½ way up the sides of the dishes. Gently slide into oven and bake for 30 minutes.

5. Transfer the custards to a wire rack to allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold. When ready to torch, dab away any condensation from the tops of the custards. In a small dish combine fine sugar and remaining ½ tsp Pumpkin Pie Spice. Sprinkle custards with fine sugar mixture and caramelize under a pre-heated broiler. Serve immediately.

Bon Appetit!