Preheat the oven to 370 degrees (190 in Celsius).

Put the whipping cream, milk, vanilla bean and its pulp into a pot set over medium heat. Bring to boil.

Remove from the heat. Let cool for about 15 minutes. Take the vanilla bean out of the mixture.

In a bowl mix together the egg yolks, sugar, orange zest and pumpkin spice until smooth.

Add the sugar-egg mixture to the cream a little at a time, stirring continually.

Pour the mixture into Crème Brûlée ramekins. If using small ramekins, you´ll have about six Crème Brûlées and if using bigger ramekins, you will have about three.

Place the ramekins into a baking pan. Put the pan into the oven and pour hot water to the pan that much it comes about halfway up the sides of the ramekins.

Bake for about 20-25 minutes, until they have just set but still trembling in the center.

When the ramekins have cooled, put them to the refrigerator for about 3 hours before serving.

Divide the superfine sugar equally and spread it evenly on top of the dishes. Use a torch and melt the sugar and form a crispy top. Let the creme brulees sit for about five minutes before serving. Enjoy!