Pumpkin Spice Creme Brulee

Preheat the oven to 325°F. In a medium saucepan, combine 1 quart of cream, 1/4 cup of pumpkin, and 1 1/2 teaspoons of pumpkin spice. Heat over medium-high heat, whisking constantly until it reaches a boil, then take it off the heat and let it cool for 15 minutes.

In a large bowl, whisk 3/4 cup sugar and 6 egg yolks until mixture starts to lighten in color.

Slowly pour the cream mixture into the egg yolk and sugar mixture, whisking constantly to ensure everything is thoroughly blended.

Fill the ramekins with custard and arrange the 6-ounce ramekins in a 9x13-inch baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake the Crème Brûlée just until it sets, with a slight shimmy and jiggle. Bake for about 40 minutes. Let it cool, then refrigerate for around 2 hours. Remove the ramekins from the fridge about 30 minutes before browning the sugar to prevent them from cracking.

With the remaining sugar, sprinkle a layer on top of the custard and spread it evenly. The amount of sugar determines the thickness of the layer, more sugar for a thicker layer or less for a thin, light brown crust. Use a torch to lightly brown the sugar, moving in small circles until it just begins to liquefy. Let the sugar harden for about 5 minutes before serving.

Enjoy!

Don't miss my new recipes on: Dutch Apple Crumb Pie 🍎