Pumpkin Crème Brûlée
Heat oven to 325°F. Combine 1 1/2 cups 1% milk, 1/2 cup heavy cream, 1/3 cup sugar, and 1/4 tsp salt in medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat and set aside. Whisk 2 lg eggs, 1 egg yolk, 1/2 cup canned pumpkin, 1/2 tsp pumpkin pie spice, and 1/2 tsp vanilla extract in medium bowl until smooth.
Whisk milk mixture into pumpkin mixture, pouring in slow, steady stream. Strain through fine mesh strainer and divide among 8 ramekins . Set ramekins in 2 baking dishes and place in oven. Fill dishes with enough hot tap water to reach halfway up ramekins. Bake custards until set but slightly jiggly, 18 to 22 minutes. Remove ramekins carefully from dishes and cool completely on rack. Chill until completely set.
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