Makes 6 servings
This recipe combines the classic crème brûlée with the popular pumpkin spice flavor we all know and love (especially in lattes!). Don’t let its reputation as a high-end dessert fool you—crème brûlée is actually not too difficult to make! In fact, baking and pastry students learn to make it in their Fundamentals of Baking and Pastry class at the CIA.
- 3 egg yolks
- 1/3 cup granulated sugar
- 1 1/4 cups heavy cream
- 1 vanilla bean
- 1 cinnamon stick (ground cinnamon works, too!)
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground clove
- Pinch of ground ginger
- 2 tablespoons turbinado sugar
- Preheat the oven tot 300°F. In a medium-sized bowl, whisk together the egg yolks and granulated sugar. Set aside.
- In a small saucepan over medium heat, combine the cream, vanilla, cinnamon, nutmeg, clove, and ginger. Bring to a boil, then remove from the heat and steep for 10 minutes. Strain through a fine-meshed strainer.
- Temper the hot milk mixture into the eggs a little bit at a time, whisking constantly. Whisk until well-combined, then pour the custard into ramekins.
- Place the ramekins in a baking pan or other baking dish and fill with enough water to submerge the ramekins about halfway up the sides. Bake until the custard is set around the edges, but still slightly jiggly in the center, about 22 minutes.
- Cool to room temperature, then refrigerate until the custard is cold to the touch, up to overnight.
- Sprinkle the tops of the custards with turbinado sugar and brûlée with a torch until golden brown. Serve right away.