Crème Brûlée Recipe

Crème Brûlée Preparation

1. 1

   Preheat Oven

   Preheat your oven to 325°F (160°C).

2. 2

   Prepare the Cream Mixture

   In a saucepan, combine heavy cream, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks until they are light and frothy.

4. 4

   Combine Mixtures

   Slowly add the hot cream mixture to the egg yolks, whisking constantly to prevent curdling. Once combined, strain the mixture through a fine-mesh sieve to ensure a smooth texture.

5. 5

   Bake

   Pour the mixture into ramekins and place them in a baking dish. 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 edges are set but the center still jiggles slightly.

6. 6

   Cool

   Remove ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.

7. 7

   Prepare Caramel Pecans

   In a small skillet, combine 1/2 cup of brown sugar and 1/4 cup of chopped pecans. Cook over medium heat until the sugar melts and coats the pecans. Remove from heat and let cool.

8. 8

   Brûlée the Top

   Sprinkle an even layer of granulated sugar over the chilled crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a crispy top. Allow to cool for a minute.

9. 9

   Serve

   Top each crème brûlée with the caramel pecans and serve immediately.