Ingredients:

6 EGG YOLKS

1 WHOLE EGG

6oz SUGAR

½ QUART HEAVY CREAM

1 TSPN VANILLA EXTRACT

1 CUP PUPMKIN PUREE

5oz WHITE CHOCOLATE

METHOD

Whisk eggs and sugar together in a bowl until sugar dissolves and mixture starts to lighten in color.

Add vanilla and heavy cream, whisk together, add pumpkin and whisk until smooth.

Melt white chocolate in a metal bowl over a pan of simmering water.

When chocolate has melted, pour brulee mixture into the melted chocolate and whisk thoroughly.

Pour into desired ramekin moulds, bake in a water bath in a pre-heated 325 degree oven until the custard sets. Usually about 45 minutes depending upon the depth of the ramekin.