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.- Dina
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.
The following recipe has been contributed by Dina from Simply Home Cooked.
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- Prepare ingredients for the recipe.
- In a large bowl, whisk 6 egg yolks and 1/3 cup sugar just until combined.
- Into the mixture add in 1/2 cup pumpkin purée, 1 tsp vanilla, and 1/4 tsp pumpkin pie spice.
- Heat 1 1/2 cups heavy cream in a sauce pan over medium heat and turn off the burner the moment it comes to a simmer. Slowly pour the heavy cream into the egg mixture while whisking constantly so that the hot cream doesn’t cook the eggs.
- Strain the hot custard through a fine mesh sieve to catch any clumps that may have accumulated.
- Place the ramekins into a deep baking dish and pour the custard into 6 (4oz) ramekins. Fill the baking dish with enough boiling water so it reaches half way up the sides of the ramekins. Preheat oven to 325F. Carefully transfer that baking dish to the oven on the middle rack and bake for 15-30 mins. Let the creme brulees cool down to room temperature and refrigerate for about 2 hours.
- Sprinkle a small spoonful of sugar on top of each crème brûlée and distribute it evenly then caramelize the sugar with a blowtorch or chefs-torch. 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.