PUMPKIN CREME BRULE

I modified this recipe from an article in the MAGNOLIA JOURNAL, it was easily converted to a keto friendly version only having to substitute the sweeteners.

Pumpkin Creme Brule

2.5 cups heavy cream

1/2 cup canned pumpkin

6 egg yolks

1/3 cup packed brown monk fruit

2 tsp vanilla

1 tsp pumpkin pie spice

1/4 tsp salt

2 tbsp keto candied nuts for topping

Preheat over to 350 degrees

In bowl, whisk first 7 ingredients (through salt) until smooth

Place six 6oz ramekins or custard cups in 3 qt rectangular baking dish.

Divide mixture among cups

Place baking dish on over rack, pour enough boiling water dish to reach 1/2 way up ramekins

Bake 35 minutes or until edges are set (center will shake slightly)

Remove ramekins from water, cool on wire rack.  Cover and chill 4 hours or overnight

Sprinkle top of custard with granulated monk fruit, melt sugar with kitchen torch and top with candied nuts.