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Oh my – was I excited about this one.  Here’s the next installment of SOB starring Charity of Sweet Charity Pie and myself It was my pick this time, and although we both already did a creme brulee for Tuesdays with Dorie, and although we had just done a vanilla sauce for the ice cream I was just so wanting to do this pumpkin creme brulee – since Thanksgiving was JUUUUST around the corner.  We had my in-laws over for a pre-thanksgiving dinner since we wouldn’t be spending the holiday with them, and this was the perfect dessert.  Everyone really enjoyed it.  It was fantastic!

I made two batches of 4 – the first batch was consumed with the in-laws, and the 2nd batch was awaiting their photo shoot in the fridge    I didn’t want my in-laws to get concerned that I was asking their dessert to smile for the camera, so I just decided to photo a different batch all together and leave the odd looks for another occasion. 

Both batches were baked at the same time, this batch being baked in standard ramikens, and the other batch baked in standard creme brulee ramikens (the shallow, oval kind).  Because of the greater surface area, I’m sure that those baked much quicker, but I still took them all out at the same time, and so that left these a little runnier than the ones we actually enjoyed.  NEVERTHELESS! These ones were still just as great tasting as the others, but I definitely liked the more custardy texture.  So, FYI! If you bake these in the round ramikens, they will likely need to cook longer – just keep checking for the uniform jigglyness that the directions talk about.

Be sure to check out Charity’s Creme Brulee and out next pick is being decided by Charity as I type this, so stay tuned!

And last but not least, have a very very happy Thanksgiving