Pumpkin Spice Crème Brûlée

By Tasty · 240 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C).
2. Whisk the egg yolks and ½ cup of the sugar in a large bowl until smooth.
3. Warm the heavy cream in a medium pot over medium heat until steam just starts to rise, about 3 minutes. Do not let it boil. Whisk in the pumpkin spice, vanilla and salt, then turn off the heat.
4. While whisking, slowly pour about ½ cup of the hot cream into the egg mixture to temper it.
5. Slowly pour the egg mixture back into the pot with the remaining cream and whisk to combine. Strain the custard through a fine-mesh sieve into a medium bowl.
6. Divide the custard evenly among 4 to 8 ramekins set in a baking dish with sides as tall as or taller than the ramekins. If you like, skim off any foam. Carefully pour hot water into the dish around the ramekins without splashing them.
7. If you like, add the ice cubes to the bottom of the oven. Bake for 35 to 40 minutes, until the custard is set and the centers are only slightly jiggly.
8. Let cool at room temperature for 2 hours, then take the ramekins out of the water bath, cover and refrigerate overnight.
9. Before serving, melt the remaining ½ cup of sugar with the room temperature water in a medium pan over medium heat until deeply caramelized, 6 to 10 minutes. Do not stir; swirl the pan gently if needed.
10. Pour the caramel over the custards and quickly tilt the ramekins to coat the surface. Let it sit a few minutes to harden.
11. Top with fruit of your choice and serve right away.

Summarized from Tasty's video. Watch it for the details.

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