Pumpkin Spice Creme Brulee

This time of year makes me want to eat everything pumpkin, whether sweet or savory. After trying many different recipes, this  is one of my favorite recipes to make during the fall season. It’s delicious, decadent, and surprisingly simple to make. I found the recipe on abeautifulmess.com and have made some slight alterations of my own. I like mine a little more spicy and pumpkin-y, so if you want a lighter flavor, you can follow her recipe here. I also subbed half of the cream for a half and half, so cut out some of the fat and calories.

Ingredients

2 c. organic heavy whipping cream

2 c. organic half and half

1/2 c. pumpkin puree

3/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground ginger

small dash of ground clove

3/4 cup sugar, plus more sugar for the tops (I used a tablespoon for each ramekin)

6 egg yolks.

In a pot over medium/high heat, whisk together the cream, pumpkin, and all spices until well combined. Allow it to just begin to boil, stirring lightly constantly so milk doesn’t burn to bottom of the pot. After you remove that from the heat, separate the egg whites from the yolks, and either discard or save for later. Combine the sugar and egg yolks and mix with electric mixer until well combined and the yolks start to lighten in color. Pour 1/2 cup warm cream into the egg batter while the mixer is still running on low. Once that is mixed thoroughly, slowly add the remaining cream mixture, mixing as you go. Do not over mix. Pour custard batter into prepared ramekins. Have ramekins in a shallow baking sheet. Add water to the baking sheet until it reaches at least half way up the sides of the ramekins. This is a water bath. Bake at 325 F for 40 minutes. The centers should still have a slight jiggle, but the edges should not move. Take out of water bath and let cool thoroughly in fridge for a couple hours. Once cooled, add sugar to tops and if you don’t have a torch, broil in oven until the sugar is all melted let cool in fridge for 30 minutes before serving to let custard set up again. Mmmm, Delicious!

 


Leave a Reply

Your email address will not be published. Required fields are marked *