Pumpkin spice creme brulee –Yo, let me tell you ’bout this decadent Pumpkin Spice Crème Brûlée that’ll have your taste buds doin’ a happy dance! It’s the perfect treat to whip up when you want to impress your folks or just indulge in some fall vibes. You know how we do! Get ready to bring that kitchen to life with this creamy, custardy delight that’s got that pumpkin spice flavor we all love.
Pumpkin Spice Crème Brûlée
This ain’t your average dessert, y’all! This Pumpkin Spice Crème Brûlée is rich, smooth, and has the perfect amount of spice that embraces the season. Don’t be scared, let’s get into it!
Ingredients:
- 2 cups heavy cream
- 1 cup pumpkin purée (not pie filling)
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Extra sugar for caramelizing
Instructions:
- Preheat that oven to 325°F (165°C). You want it nice and warm for this creamy goodness.
- In a medium saucepan, combine the heavy cream, pumpkin purée, sugar, vanilla, pumpkin pie spice, and salt. Heat over medium until it’s warm, but don’t let it boil, ya feel me? Just get all those flavors to meld together! Stir it well and then take it off the heat.
- In a bowl, whisk the egg yolks until they’re just combined. Pour a little of that warm pumpkin mixture into the yolks to temper them, stirring continuously. This prevents those yolks from scrambling. Now, gradually whisk in the rest of the pumpkin mixture.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. This step gives you that silky smooth texture—trust me, you don’t want any lumps!
- Spread out 6 ramekins in a baking dish and carefully pour the mixture in, filling them about 3/4 full.
- Pour hot water into the baking dish, making sure it comes about halfway up the sides of the ramekins. This water bath keeps everything nice and gentle while it bakes.
- Bake for about 40-45 minutes or until the edges are set and the center is still slightly jiggly. When they’re done, let them cool a bit, then chill in the fridge for at least a couple of hours or overnight.
- When you’re ready to serve, sprinkle a thin layer of sugar on top of each crème brûlée. Grab that kitchen torch and caramelize the sugar until it’s golden and crisp. If you don’t have a torch, you can broil them in the oven for a minute or two—just keep an eye on it!
And there you have it, your own Pumpkin Spice Crème Brûlée! Serve it up and watch your friends and family swoon over this incredible dessert. Trust me, they’ll be asking for seconds!