Smoky Pumpkin Creme Brulee

Save Recipe
  • Level: Intermediate
  • Total: 3 hr 50 min (includes cooling and chilling times)
  • Active: 40 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

Special equipment:
a kitchen torch; six 6-ounce ramekins
  1. Preheat the oven to 325 degrees F.
  2. Whisk together the egg yolks, smoked brown sugar, pumpkin pie spice and vanilla bean paste in a medium bowl.
  3. In a small saucepan, heat the cream over medium low until it just simmers. Slowly whisk the milk into the yolk mixture. Fold in the pumpkin.
  4. Place six 6-ounce ovenproof ramekins in a roasting pan. Fill the pan with just enough hot water to reach halfway up the sides of the ramekins.
  5. Divide the pumpkin mixture evenly among the ramekins. Bake until the centers are just set but still jiggle a bit, 35 to 40 minutes.
  6. Remove the ramekins from the water bath and let cool to room temperature, 30 minutes. Refrigerate until cooled completely, at least 2 hours.
  7. To serve, sprinkle each ramekin with 2 teaspoons of bourbon smoked sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. (You can also place the ramekins under a broiler until the sugar is golden brown, about 2 minutes.)
36m Easy 98%
CLASS
23m Easy 100%
CLASS
Samantha Seneviratne

Pumpkin Spice Sugar Cookies

7m Easy 100%
CLASS
17m Easy 94%
CLASS

Sebastien Rouxel

Creme Brulee

17m Intermediate 95%
CLASS
7m Easy 97%
CLASS
Erin Jeanne McDowell

Pumpkin Cornbread

10m Easy 100%
CLASS