Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Pumpkin Spice Creme Brulee

4

138 min

Pumpkin Spice Creme Brulee

Pumpkin Spice Creme Brulee Photo 1

Time

138 min

Serving

4 persons

Calories

610

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Creme brulee with a Thanksgiving twist. Use a sous vide for perfect results every time. Tap the tops to crack the hardened sugar.

Ingredients

  • egg yolks: 6 piece
  • white sugar: 0.33333 cup
  • pinch salt: 1 piece
  • heavy whipping cream: 2 cups
  • pumpkin pie spice: 1 Tbsp
  • vanilla extract: 1 tsp
  • white sugar: 0.25 cup

Metric Conversion

Stages of cooking

Pumpkin Spice Creme Brulee Photo 21
Pumpkin Spice Creme Brulee Photo 32
Pumpkin Spice Creme Brulee Photo 43
Pumpkin Spice Creme Brulee Photo 54
Pumpkin Spice Creme Brulee Photo 65
Pumpkin Spice Creme Brulee Photo 76
  1. Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
    Pumpkin Spice Creme Brulee Photo 2
  2. Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat.
    Pumpkin Spice Creme Brulee Photo 3
  3. Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.
    Pumpkin Spice Creme Brulee Photo 4
  4. Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.
    Pumpkin Spice Creme Brulee Photo 5
  5. Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
    Pumpkin Spice Creme Brulee Photo 6
  6. Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.
    Pumpkin Spice Creme Brulee Photo 7

How did you like this article?

You may also like