Pumpkin Crème Brûlées

Heat oven to 300°F. In 13x9-inch (3-quart) glass baking dish, place 4 (8-oz) ceramic ramekins.* Put a pot of water on to boil (use a tea kettle if you have one). Separate eggs; discard egg whites or refrigerate and save for another use.

In large bowl, beat egg yolks, granulated sugar and brown sugar with wire whisk until evenly colored. Add pumpkin and vanilla; whisk until well blended. Set aside.

In small saucepan, heat whipping cream, cinnamon, pumpkin pie spice and salt over medium heat, stirring frequently, just until mixture begins to simmer. Slowly pour cream mixture into egg yolk mixture, whisking constantly, until well blended. Strain through a fine-mesh strainer set over a bowl.

Divide strained mixture evenly among ramekins. Place baking dish on rack in center of oven. Pour enough boiling water into dish, being careful not to splash water into ramekins, until water covers halfway up sides of ramekins.

Bake uncovered 25 to 35 minutes or until sides are set (centers will be jiggly). Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool to room temperature, about 2 hours. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 2 days.

Uncover ramekins; gently blot any condensation on custards with paper towel. Just before serving, sprinkle 1 1/2 teaspoons to 1 tablespoon coarse sugar evenly over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (Or caramelize under broiler; see below.) Serve immediately.