Pumpkin Brulee-The Best Way to Use Up Leftover Milk!

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     My husband and I are truly empty nesters now.  This past weekend Madalynn moved in with a friend to be her roommate.  It is a new chapter for her and it makes me a little sad, but I am glad that she still works nearby and is still in Phoenix, so I know I will still be seeing her quite a bit.  So, until our youngest gets home from his 2 year mission in Africa, we are empty nesters.  
      One thing about being empty nesters is that we use a lot less milk than we used to.  It is hard to use a gallon before it sours, so I am having to start buying half gallons.  But, when Alicia was here with her children, I bought milk for them and there was still almost a gallon left when they were gone. The expiration date was coming and I hated to see the milk go to waste, so I found some recipes that use large quantities of milk.  Do you remember the post about Lindsey coming into a huge amount of canned pumpkin?  This Pumpkin Brulee recipe made it possible for me to use both the milk and some of the pumpkin! 
     This brulee gives you the pumpkin pie taste without the crust. Because it is made with regular milk rather than evaporated milk, it is a soft, creamy custard, less firm than you get in pie. My favorite perk is that I got to use my brulee torch to make the crunchy topping!

My brulee set came with these cute dishes!

I have 4 of these.

I also have these. This is before hitting them with the torch.

       I must add that this Pumpkin Brulee received Lindsey's seal of approval!
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