Pumpkin Spice Creme Brûlée

The pumpkin craze continues. In today's episode we are going to talk about pumpkin spice creme brûlée. A fancy pumpkin dessert. Over the weekend I learned to make this delicious crunchy topped custard and as it turns out it's not too bad. The trickiest bit is the crunchy tops. If you've never had creme brûlée before let me explain. The top of the custard has caramelized sugar, which results in a sweet and crunchy top. You have to tap-tap-tap your spoon through the hardened sugar on the way to the custard. I tried out two different methods for caramelizing the tops.Pumpkin Spice Creme Brûlée, makes 6-8 small servings, adapted from here.

Needed: 4 cups heavy whipping cream, 1/3 cup pumpkin puree, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 3/4 cup sugar, 6 egg yolks and more sugar for the tops (I used a tablespoon for each small ramekin).

In a pot whisk together the cream, pumpkin, cinnamon and nutmeg until well combined. Heat over medium/high heat. Allow it to just begin to boil then remove it from the heat. In the bowl of a mixer combine the sugar and egg yolks. Blend until well combined and the yolks start to lighten in color. Pour 1/2 cup warm cream into the egg batter while the mixer is still running on low. Now slowly add the remaining cream mixture, mixing as you go. Do not over mix. Pour custard batter into prepared ramekins. Have ramekins in a shallow baking sheet. Add water to the baking sheet until it reaches at least half way up the sides of the ramekins. This is a water bath. Bake at 325 F for 35 minutes. I used rather small ramekins, but depending on the size of yours you may need to add another 5-8 minutes of baking time.Once custard has baked remove from the water bath and allow to cool in the refrigerator for a few hours. Sprinkle the tops with sugar and use a kitchen torch or your oven broiler to caramelize the tops. This process can soften your custard slightly, so just stick it back in the refrigerator for a few minutes if needed. I'm not sure if you can tell from this photo but there will be two layers within the custard, as the pumpkin spice layer will settle on the bottoms (like a surprise!).Here you can see a side by side comparison of using a kitchen torch (left side) vs. the oven broiler (right side) for caramelizing the tops. With the torch you have a lot more control. So you can more easily keep the surface uniform and even. But then you have to buy a kitchen torch. So there's that. My oven broiler worked well but as you can see the results are a little less uniform. The broiler also took much less time. Which is a good thing unless you don't pay close attention, as you could easily ruin your custard if you step away for a minute. So although I would have to say I preferred using the torch, if you don't want to buy one then don't be afraid to try your oven broiler out instead. xo. Emma

P.S. Not feeling the pumpkin? No problem. Simply leave out the pumpkin and spices listed above and substitute in the seeds from one vanilla bean.

P.P.S If you do invest in a kitchen torch be sure to check if it comes with butane. If not you may find yourself making a Wal-mart run while your custard sets. ;)

Comments

[Talia Christine]

Holy moly. This looks amazing. I didnt know you could make creme brulee with a broiler! I am going to try this next week.

xo
Talia Christine
http://taliachristine.blogspot.com

[Colleen]

Looks so delicious! I may have to give this a go.

[Beautylovesbooks]

This is probably my favorite. I order it in a local restaurant. Thank you so much for the recipe. You rock!

[Krystle]

oh gosh..i love creme brulee, and pumpkin spice everything! must try this version!

[Mariana]

awww! this looks so delicious! so delicious.

[Viveca Johansen]

Oh my, I really need to try this!!

http://stainsofpaint.blogspot.com/

[Nat]

Do those look good or what? I love pumpkin and a bit of fancy desserts, so this is a huge find for me! Thank you for always providing such great content and yummy recipes, it's always a joy to read your blog! And Im not exaggerating when I say that your blog is an inspiration to me and how I live my life :)

xoxo
Nat
modernbuttercup.blogspot.com

[Lara]

Absolutely Love creme brûlées, so i'm definitely going to try this out some time soon, getting myself in the Autumn mood. Thanks for sharing this Emma (:

http://bravebrunette.blogspot.com

[Catherine Denton]

You guys are seriously rocking my pumpkin world.
http://catherinedenton.com
Catherine Denton

[Val]

oh no no no youre killing meeee deliiiicious :)

Val
http://valentinaduracinsky.blogspot.com/

[Kelsey]

Yummy!!! I'm in love with everything pumpkin...and this looks so delish!

[Margo]

I've always wanted to make creme brulee!

[Jillian@TheHumbleGourmet]

Yum! I love making creme brulee, and the pumpkin spice sounds just perfect. Delish!

[Daisy Nguyen]

Creme Brulee is my FAVE dessert! Never thought about pumpkin spice on it! YUM!

XOXO
-Daisy Nguyen from PS BANANAS fashion blog:
http://psbananas.com

[Robyn]

Ok, I'm hooked, its cool outside, I hear the leaves rustling and crunching and I'm ready for a delicious pumpkin and spice dessert - these look amazingly delicious!

[Becky]

This sounds delicious! Pumpkin spice isn't really big here in Australia but I am keen to try it out and this recipe is a great excuse to buy the kitchen torch I have be pondering about buying.
Thanks for another great recipe!

Becky, K.
http://pixiwishesforeheadkisses.wordpress.com/

[Allison]

Looks absolutely delicious Emma! I'm crazy for pumpkin. Best thing about fall!

http://www.thrifted.ca

[caroline]

this looks gorgeous. i have always wanted to try making my own creme brulee but had no idea the broiler would work. can't wait to try.

sweatshirt-weather.blogspot.com

[shannon]

You've combined two of my favorite things: creme brule and pumpkin! YUM! I'm definitely going to try this.

http://shannonhearts.blogspot.com/

[Brittany Comeaux]

Yummy! We're having a "Lil pumpkin" themed baby shower next month, and this looks like the perfect little desert! Can't wait to try it.