Eric Akis: It's fall — time for pumpkin spice creme brulee

This autumn-themed crème brûlée features rich custard flavoured with pumpkin and spice, with a crisp caramel top.

Pumpkin pie is a classic autumn dessert, but if you want to switch things up in a French-style way, think crème brûlée flavoured with pumpkin and spice.

If you do use a kitchen torch, keep the flame a few inches above the sugar and constantly move the torch around, shifting the focus of the heat as the sugar melts. Place six 1/2-cup ramekins in a 13 x 9-inch baking pan and set aside. Place an oven rack in the middle of the oven; preheat oven to 350 F.

Bake for 35 to 40 minutes, until the custards are just set, but still jiggle. Remove the pan from the oven. Now set the custards in a clean baking pan and cool to room temperature. When cool, tent custards with plastic wrap, then chill them in the refrigerator for at least four hours, or up to two days.

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