​Pumpkin Butter Creme Brulée

​2 C. heavy cream
½ C. Tait Farm Pumpkin Butter
4 egg yolks
¼ C. sugar + more for the topping
½ tsp. pumpkin pie spice
Pinch of salt

Preheat the oven to 325 degrees. Have a kettle of boiling water ready. Place 6 (4 oz.) ramekins in an oven-proof baking pan. In a small saucepan, whisk together the cream and pumpkin butter. Gently warm the cream mixture until bubbles start to appear around the edges.  Do not boil. Remove from heat. In a bowl, whisk together the egg yolks, sugar, spice, and salt until light and creamy. Whisking constantly, gradually pour the pumpkin/cream mixture into the egg yolks. Divide the mixture amongst the ramekins. Pour boiling water in the pan until it rises halfway up the sides of the ramekins and carefully place in the oven. Bake for about 25-30 minutes until the custard sets. It should be a bit jiggly in the middle. Remove the ramekins from the water bath. Cool and then cover with plastic wrap. Chill for at least 4 hours. Bring to room temperature before serving.

To serve: Preheat the broiler. Sprinkle ½ tsp. sugar evenly over the top of each of the ramekins and broil for several minutes until the sugar melts and caramelizes. Watch carefully or it may burn. Alternately, a kitchen torch may be used.  Serves 6.