Spiced Pumpkin Crème Brûlée
The ultimate fancy fall dessert...
Servings: 4
Ingredients
- 1 3/4 cups of heavy cream
- 1/2 cup of granulated sugar
- 5 egg yolks
- 2/3 cup of pumpkin puree
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/8 teaspoon of cloves
- 1/8 teaspoon of ground ginger
- 1/8 teaspoon of nutmeg
- 1/8 teaspoon of salt
- 4 tablespoons of granulated sugar (for topping)
Instructions
- Preheat your oven to 325 degrees
- Lay a small kitchen towel in the bottom of a 9”x13” pan and arrange four 6 ounce shallow ramekins over the towel leaving some space in between each ramekin
- Bring a small pot of water to a bowl
- In a medium heat-proof bowl, combine 2/3 cup of pumpkin puree with 5 egg yolks, 2 teaspoons of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/8 teaspoon of cloves, 1/8 teaspoon of ground ginger, 1/8 teaspoon of all spice, 1/8 teaspoon of nutmeg and 1/8 teaspoon of salt and set aside for now
- Add 1 3/4 cups of heavy cream and 1/2 cup of granulated sugar in a small saucepan and place over medium heat
- Bring the mixture to a gentle simmer
- As soon as the mixture begins to simmer, very slowly pour the mixture into the pumpkin puree mixture while constantly whisking
- Whisk vigorously until smooth
- Divide the mixture evenly between the four ramekins
- Carefully pour enough hot water until it comes about half way up the sides of the ramekins (be carefully not to splash any water into the ramekins)
- Carefully transfer the pan into a 325 degree oven and bake for 25-30 minutes or until the creme brûlée is just ever so slightly jiggly
- Remove the ramekins from the water bath and transfer into a refrigerator to chill
- Once the creme brûlée no longer feels hot, cover tightly with plastic wrap and continue chilling until fully chilled (from 4 hours to overnight)
- Before serving, sprinkle 1 tablespoon evenly over the surface of each ramekin and carefully torch to brûlée the sugar until crisp and deeply golden brown
- Enjoy immediately