For the cream:

1. You will need a kitchen scale for this. First measure out 75 g of Goat Milk Cream flakes. You can do this by putting a bowl on the kitchen scale once you put it on grams, then push tare to zero out the weight of the bowl, and then add in Goat Milk Cream until the scale reads 75 g.
2. Pour the 75 g of Goat Milk Cream into a blender (I used a Vitamix)
3. Add 6.25 oz (6 oz will work if easier) of water to the blender with the cream. This cream to water ratio mimics the 40% fat that is typically found in cow’s heavy whipping cream.
4. Blend thoroughly!

For the crème brûlée:

1. Preheat oven to 250 F.
2. Mix egg yolk and 1 Tbs sugar in a 2 cup measuring glass with a fork until well mixed. (Could probably use a whisk instead)
3. Add in pumpkin puree, vanilla extract, pumpkin pie spice, and a dash of cinnamon. Mix well with a fork until everything is well incorporated.
4. Add in liquid goat cream up until the ½ cup line. Mix well with the fork.
5. Pour into an oven safe ramekin or glass 1 cup container (I use the Anchor or Pyrex brand glass containers that say oven-safe).
6. Carefully place the container into the heated oven and bake for 45 minutes. It should have a slight jiggle in the middle when done, but not look liquid. It will continue to cook after being pulled out of the oven. Sometimes I end up cooking a few minutes more, but notice it starts to get a little more cooked on the edges.
7. Let cool for around half an hour. Once safe to the touch and slightly warm, but not hot, transfer to the fridge without a lid. Let set for a few hours.
8. Remove from fridge and sprinkle a light layer of sugar all around the top. Try to keep the blow torch flame about 2 inches above the dessert and move around in circles until the sugar starts browning and bubbling. Stop for a few seconds and let the bubbling stop, then proceed again to melt the rest of the sugar, never staying long in one spot or risk burning.