For the Crème

Preheat the oven to 325°F. In a high powered blender add in the half and half, saffron, scraped vanilla bean, brown sugar, pumpkin, egg yolks and salt. Blend on medium speed for 1 minute or until mixture is smooth.

Cover mixture with a lid and refrigerate overnight. This will let the flavors meld and the saffron bloom completely in the liquid. The mixture will go from a pale yellow to bright yellow the next day.

Using a pitcher or ladle, divide the mixture among 6 4-ounce ramekins. Place the ramekins in a large roasting pan and carefully fill with water to come halfway up the sides of the ramekins.

Bake for 40 to 50 minutes. The crème brûlée should barely jiggle in the middle when it is done.

Remove the pan from the oven and then remove the ramekins from the water bath. Let them cool at room temperature.

Cover and refrigerate for at least 3 hours or overnight to allow the custard to set completely.

For Brûléeing

Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top.

Using a torch, melt the sugar and form a crispy top.

Allow the crème brûlée to sit for a couple minutes before cracking one open with the back of your spoon.