Pumpkin Spice Crème Brûlée Recipe
Ingredients:
2 cups heavy cream
1/2 cup pumpkin puree
1/4 cup granulated sugar
1/4 cup brown sugar (for the custard)
5 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
A pinch of ground cloves (optional)
1/4 cup granulated sugar (for the brûlée topping)
Instructions:
Preheat the oven to 325°F (160°C). Set out 6 ramekins in a deep baking dish.
Make the custard base:
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
While the cream heats up, whisk together the egg yolks, 1/4 cup granulated sugar, 1/4 cup brown sugar, pumpkin puree, vanilla extract, and all the spices in a large bowl.
Temper the eggs:
Slowly pour the hot cream into the pumpkin-egg mixture while whisking constantly. This will prevent the eggs from scrambling. Whisk until fully combined and smooth.
Strain and divide:
Strain the mixture through a fine-mesh sieve to remove any lumps, ensuring a silky custard.
Pour the custard evenly into the ramekins.
Water bath baking:
Carefully pour hot water into the baking dish, around the ramekins, until it reaches halfway up their sides.
Bake for 40-45 minutes, or until the custards are just set but still slightly jiggly in the center.
Chill:
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight.
Caramelize the sugar:
Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard.
Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust. If you don’t have a torch, you can broil them in the oven for a minute or two but watch closely!
Serve:
Once the sugar has hardened, the crème brûlée is ready to enjoy. Crack through that perfect caramel layer and dig into the creamy, spiced custard!
