Mini Pumpkin Pie Brulees

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• 3 egg yolks
• 1 cup canned pumpkin
• 1 cup heavy cream
• 1/2 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1/2 of a 17 . 3-ounce package pepperidge farmâ® puff pastry sheets, thawed (1 sheet)
• 3 tablespoons granulated sugar

Recipe

• 1 heat the oven to 400°f. spray 36 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray. beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice and salt in a medium bowl with a fork or whisk.
• 2 sprinkle the flour on the work surface. unfold the pastry sheet on the work surface. roll the pastry sheet into a 12-inch square. cut the pastry into 36 (2-inch) squares. press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups. spoon about 1 tablespoon pumpkin mixture into each pastry cup.
• 3 bake for 15 minutes or until the pastries are golden brown and the filling is set. let the pastries cool in the pans on wire racks for 5 minutes. remove the pastries and let cool completely on the wire racks.
• 4 place the oven rack in the upper third of the oven. heat the oven to 450°f. line 2 baking sheets with parchment paper. create 18 (2-inch) circles of sugar on each baking sheet, using about 1/4 teaspoon sugar for each circle.
• 5 bake one baking sheet for 5 minutes or until the sugar circles are bubbly and a deep caramel color. let the sugar circles cool completely on the baking sheet on a wire rack. repeat with the remaining baking sheet. using a small metal spatula, remove the sugar circles from the baking sheets. press 1 sugar circle at an angle into the top of each pastry.