Drunken Pumpkin Brûlée

That fancy french custard desert that no fine-dining experience is truly complete without. We took a classic Vanilla Creme Brûlée recipe and started mixing in real pumpkin puree, fresh vanilla beans, pumpkin pie spices, and the aromatic flavors of a Tennessee whiskey reduction to tie it all together. 
 
We included kits with the right amount of sugar, and instruction on how to get that crispy shell across the top. We can also pre-torch orders if you are intimidated about trying it yourself at home. The black and gold decrotive metal ramakins allow for both tourch (Propane or Butane kitchen blow torches) or the oven broiler methods of carmalizing the sugar crusted top.
 
Keep in mind that those crunchy caramelized sugar tops can turn to liquid caramel while sitting in the fridge. That is why we highly suggest taking on the challenge to brûlée the sugar top yourself. Doing this as close to time of serving as possible helps guarntee that classic crispy shell experience we all love when eating Creme Brûlée.