• 20 Egg Yolks
• 2c Heavy Cream
• 3c Milk
• 2c Sugar
• 2 Cinnamon
• 1 tsp Clove
• ¼ tsp Nutmeg
• ½ tsp Ground Ginger
• 2 tea bags Earl Grey Tea
• 1 ½ c Pumpkin (canned)
• 1 tsp Salt
• 1 tsp Vanilla

 

Mix heavy cream, milk, cinnamon sticks, clove, nutmeg, ground ginger, tea bags and pumpkin in heavy bottom sauce pan wisk until smooth. Put on medium to high heat and bring to a boil. Wisk egg yolks and sugar together in large bowl. Temper pumpkin milk mixture into egg yolk mixture, add salt, vanilla and allow to cool. Pour Crème Brulee mixture into desired Ramekin's and place in a water bath, cover with foil and bake at 300 and check every 20 minutes until jello like consistency of the Crème Brulee . Take out of water bath and cool in the refrigerator for about 8 hours. (This yields about 2 quarts)