Creme brulee has been a favorite among upscale diners for years. This classic silky French dessert can be elevated to fit any season and the fall is no different. By adding a little pumpkin spice you can take this classic to the next level.
Ingredients:
- 1 quart heavy cream
- 1 cup of granulated sugar
- 7 large eggs
- 1inch section vanilla bean
- 1/2 tablespoon of pumpkin spice
- 1 quart heavy cream
What You Need:
- Stainless steel mixing bowl
- Wisk6 Creme brûlée ramekins
- 4-6 cups of scalding hot water
- Baking pan metal
- Small brûlée torch
- Slotted spoon
This dish does take a little skill but is definitely doable in your home kitchen.
Directions:
- Preheat oven to 325 F
- Warm ramekins slightly in oven (5 minutes) remove and place on stove in baking pan
- Place cream vanilla bean and pumpkin spices in a medium sauce pan and bring to a low boil.
- While cream mixture heats-In a metal mixing bowl add separated yolks (no whites), sugar, and whisk until smooth being sure to scrape the sides as you mix.
- Here’s the tricky part, temper your yolks with the hot cream mixture.
- This means add small amounts of the hot cream to the egg and sugar while whisking, gradually adding more of the mix until it’s all combined. ( if you do this part too fast the eggs will scramble) so take your time.
- There will be a froth on the top of the mix. Remove as much as possible using a slotted spoon.
- Divide between the ramekins and place in oven for 25 minutes.
- When the dessert is firm but but jiggles with a shake it’s ready to remove.
- Let cool for 20 minutes befor placing in fridge uncovered for 2 hours.
- When serving, sprinkle with sugar and burn using a torch.
- Garnish with whip cream and cinnamon or simply enjoy.
