Pumpkin Creme Brulée

Preheat oven to 325 degrees F (160 degrees C). Place eight 6-ounce ramekins or custard cups in a heavy-duty high-sided roasting pan.

Heat Kemps Heavy Whipping Cream (3 cups) to just under a simmer in a medium saucepan over medium heat. Remove from heat.

Combine the yolks of Farmhouse Eggs® Large Brown Eggs (6), Granulated Sugar (1/2 cup), Canned Pumpkin Purée (1/2 cup), Pure Vanilla Extract (1 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Ground Ginger (1/4 tsp), Ground Nutmeg (1/4 tsp), Ground Cloves (1/4 tsp), Brandy (2 Tbsp), Freshly Ground Black Pepper (1/4 tsp), and Kosher Salt (1/4 tsp) 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.

Divide custard evenly among the ramekins. Fill the pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of the pan. Bake for 45-50 minutes or until custard is barely set and jiggles when shaken.

Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.

Remove from the refrigerator. Sprinkle surface of each custard evenly with remaining Granulated Sugar (1/2 cup). Caramelize the sugar with a kitchen blowtorch, moving flame quickly back and forth across custard.

Let cool 2-3 minutes before serving.

Top with Whipped Cream (to taste) and Ground Nutmeg (to taste).