Recipes with Chef William Turner: Pumpkin Spice Creme Brûlée

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.

  • 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.

  1. Preheat oven to 325 F
  2. Warm ramekins slightly in oven (5 minutes) remove and place on stove in baking pan
  3. Place cream vanilla bean and pumpkin spices in a medium sauce pan and bring to a low boil.
  4. 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.
  5. Here’s the tricky part, temper your yolks with the hot cream mixture.
  6. 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.
  7. There will be a froth on the top of the mix. Remove as much as possible using a slotted spoon.
  8. Divide between the ramekins and place in oven for 25 minutes. 
  9. When the dessert is firm but but jiggles with a shake it’s ready to remove.
  10. Let cool for 20 minutes befor placing in fridge uncovered for 2 hours.
  11. When serving, sprinkle with sugar and burn using a torch. 
  12. Garnish with whip cream and cinnamon or simply enjoy.
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