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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pumpkin Spice Creme Brulee
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- Level: Easy
- Total: 3 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 710
- Total Fat
- 63 g
- Saturated Fat
- 38 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 6 g
- Cholesterol
- 402 mg
- Sodium
- 71 mg
Channel the season's most popular flavor with this sweet creamy custard.
- Level: Easy
- Total: 3 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 710
- Total Fat
- 63 g
- Saturated Fat
- 38 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 6 g
- Cholesterol
- 402 mg
- Sodium
- 71 mg
Ingredients
Directions
Special equipment:
six 1-by-5-inch creme brulee ramekins (1 cup each); a kitchen blowtorch- Preheat the oven to 350 degrees F. Put six 1-by-5-inch creme brulee ramekins (1 cup each) in a roasting pan.
- Combine the heavy cream and vanilla pod and seeds in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
- Meanwhile, whisk the egg yolks, dark brown sugar, pumpkin pie spice and 1/4 cup of the granulated sugar in a large bowl. Add the cream mixture a little at a time, stirring constantly. Transfer the egg mixture to the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
- Bake the custard until set but still a little jiggly in the center, 35 to 40 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for at least 2 hours and up to 3 days.
- To serve: Sprinkle the top of each custard with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure the sugar is evenly browned. Let stand for 5 minutes before serving.
