Spiced Crème BruleeA little holiday twist on a traditional custard dessert, the spices make this treat extra special.
Preheat oven to 325˚F degrees. Scald cream to 140˚F degrees with vanilla. While cream is scalding, add ½ c sugar, pumpkin puree and egg yolks to the Fourside or WildSide Jar and secure lid. Pulse 3 times. Temper the egg yolks and sugar mixture by adding 2-3 tbsp of scalded cream to egg yolk mixture and pulse 2-3 times. Add remaining cream and pulse 4-6 times until well mixed. Pour cream through a sieve slowly to remove bubbles. Pour strained mixture into 8 ramekins. Place ramekins in a pan with approximately 1 inch of boiling water. Carefully place pan with ramekins in oven for 30-35 minutes.
When the cream is finished baking, transfer the ramekins to a new pan and place in the refrigerator for at least 4 hours. After the cream is sufficiently chilled, combine remaining ¼ c sugar and pumpkin pie spice and sprinkle on top of cream. Use a blow torch to caramelize the sugar and spices on top.
- Servings 8.0
- Sodium 45 mg
- Serving Size 1/2 c (1 ramekin)
- Carbohydrates 23 g
- Calories 457
- Fiber 1 g
- Fat 39 g
- Sugar 19.5 g
- Saturated Fat 23 g
- Protein 5.5 g
- Cholesterol 385 mg
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