I had been saving this recipe for Pumpkin Spice Crème Brûlée for the past month or so, waiting for the perfect excuse to try it out. When mom, Julie, and Patti came down earlier this week for dinner, I knew they would be the perfect guinea pigs to try this out on :) My love of my kitchen torch is no secret, and adding pumpkin to this classic dessert gave it just the right amount of fall flavor. Since it was super simple, and such a crowd-pleaser, I will definitely be whipping this one up again very soon. If you're having a holiday party, make sure to give this one a try :)
Pumpkin Spice Crème Brûlée
Ingredients
4 cups heavy whipping cream
1/3 cup pumpkin puree
1/2 tsp cinnamon
1/8 tsp nutmeg
3/4 cup sugar (plus more for topping)
6 egg yolks
Instructions
1. In a pot, whisk together the cream, pumpkin, cinnamon, and nutmeg until well combined. Heat over medium-high heat until it just begins to boil, then remove from heat.
2. In a bowl, combine sugar and egg yolks. Beat with mixer until well combined and yolks begin to lighten.
3. Pour 1/2 cup warm cream mixture into egg batter while mixer is still running low to temper the mixture. Slowly add the remaining cream mixture, mixing as you go. Be careful not to over mix.
4. Pour mixture into prepared ramekins on a rimmed baking sheet. Add water to baking sheet, until half way up the ramekins, creating a water bath.
5. Bake at 350 for about 35 minutes, or until very light brown on top.
6. Remove from water bath and refrigerate for at least several hours, or overnight.
7. Sprinkle tops with sugar and use a kitchen torch to carmelize tops (you can also use your broiler if you don't have a torch).
Makes about 8 small ramekins
adapted from a beautiful mess
No comments:
Post a Comment