The following recipe has been contributed by Dina from Simply Home Cooked.
If you’re a fan of pumpkin, this creme brulee recipe is just what you need for your pumpkin spice fix. It has all the elements of a crème brûlée (smooth cold creamy custard, and caramelized sugar crust), but with a pumpkin spice kick!
Whenever I bake with aromatic spices, I always say, everyone has a personal preference. I personally love the taste, but not when it’s too overpowering. If you like a strong spiced flavor, you are more than welcome to add more spices. That’s the wonderful part about cooking and baking. You can adjust anything to your tastebuds.
How to Make Creme Brulee
- Get perfectly smooth texture by straining the hot custard through a fine mesh.
- The best way to get an even caramelization is to constantly move the torch. Keeping the torch in one place can easily burn the sugar, so make sure it’s constantly moving.
- You can leave it refrigerated for up to 4 days, only caramelize the top right before serving.
Can you make creme brulee without a blowtorch?
- You can make creme brulee without the blowtorch by broiling the tops. Be sure to keep an eye on them during the process to avoid burning.