Pumpkin Latté Crème Brûlée

Even though we have been well into the fall season for quite some time now (and almost into winter for that matter), I still feel I should mention my love of pumpkin spice lattes, and how their arrival on the Starbucks menu gets me giddy with anticipation for the upcoming "sweater" weather every year. I had my first of the season a while back, when I was still living in New York, and the tantalizing aromas from the cinnamon and nutmeg combined with the rich espresso got me thinking: wouldn't these flavors make for an excellent dessert? I felt inspired. The wheels started churning and I began to brainstorm the perfect vessel for my pumpkin latte creation. At first I thought cupcakes, perhaps with a pumpkin cake base topped by a mocha buttercream, but that idea didn't leave me too excited. After several "rough" recipes, I came up with the idea for a crème brûlée that would marry the flavors of pumpkin pie and a latte into one smooth and silky custard. I did some research on crème brûlées and the different ingredients and techniques often used to create them, and was able to come up with a recipe that I felt would mimic the pumpkin spice lattes I've come to love so much. I am not a very patient person, so I really try my hardest to get a recipe right the first time around. I don't have the time or tenacity (or money) to try a recipe over and over until I get it right. (A personality trait I should probably work on...) So I have to say I was thrilled when this recipe came out damn near perfect on my first try. I felt I achieved the balance of flavors I was looking for, and everything went smoothly (even the texture of the custard) just as I had hoped. At least until I broke out the blow torch, which was an experience all on its own.