Spiced Pumpkin Crème Brûlée Recipe
Spiced Organic Pumpkin Infused Custard | Caramelized Sugar
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Oven and Ramekins
Preheat the oven to 325°F (160°C). Arrange 6 ramekins in a baking dish.
- 2
Make the Custard Base
In a medium saucepan, combine the heavy cream, pumpkin puree, granulated sugar, pumpkin pie spice, and a pinch of sea salt. Heat over medium heat until just simmering, stirring occasionally. Remove from heat.
- 3
- 4
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolks, whisking continuously to temper the yolks. Do this gradually to avoid cooking the yolks.
- 5
Strain Mixture
Strain the mixture through a fine-mesh sieve into a measuring cup or bowl to ensure a smooth custard.
- 6
Fill Ramekins
Pour the custard mixture evenly into the prepared ramekins.
- 7
Bake the Custards
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly jiggly in the center.
- 8
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or overnight.
- 9
Caramelize the Sugar
Before serving, sprinkle an even layer of brown sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy crust.
- 10
Serve
Let the crème brûlée sit for a minute to cool slightly, then serve immediately.
