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 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), Ground Cinnamon (as needed), Ground Ginger (as needed), Ground Nutmeg (as needed), Ground Cloves (as needed), Brandy (2 Tbsp), Freshly Ground Black Pepper (as needed), and Kosher Salt (as needed) 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).