"Creamy and dreamy, this Pumpkin Spice Creme Brûlée features a custard filling laced with pumpkin spice and a layer of perfectly brûléed sugar on top. This decadent fall version of the classic french dessert is easier to make than you think and it can be made in advance, making it the perfect non-pie dessert for your Thanksgiving celebration."
5. Temper the egg yolks by slowly adding about 1/4 cup of the hot milk and cream into the egg yolk mixture, while whisking constantly. Once incorporated repeat with another 1/4 cup of the milk and cream. Then add the custard mixture back into the saucepan with the remaining milk and cream. Whisk to combine completely. Adding the hot cream too quickly to the egg yolks will result in scrambled eggs.
7. Divide the custard mixture equally between the custard cups. Create the water bath by pouring the boiling water into the pan until it's half way up the side of the custard cups. Careful not to pour water into the custard.