PUMPKIN SPICE CREME BRULEE
Creme brulee with a Thanksgiving twist. Use a sous vide for perfect results every time. Tap the tops to crack the hardened sugar.
Provided by chrisreynolds
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 2h18m
Yield 4
Number Of Ingredients 7
Steps:
- Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
- 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.
- 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.
- 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.
- Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
- 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.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 34.5 g, Cholesterol 470.3 mg, Fat 50.8 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 29.9 g, Sodium 96.8 mg, Sugar 29.7 g
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Nikki Pugh
[email protected]I'm not sure what I did wrong, but my crème brûlée turned out really runny.
Lilliana Figueroa
[email protected]The crème brûlée was good, but it wasn't anything special.
mafshan Zafar
[email protected]This recipe was a little too complicated for me. I think I'll try a simpler crème brûlée recipe next time.
Joseph K Cobbinah
[email protected]The crème brûlée was a little bland. I think I should have added more pumpkin spice.
fsdx fdgr
[email protected]I had some trouble getting the crème brûlée to set properly. I think I might have overcooked it.
kyewalyanga bumali
[email protected]This crème brûlée was a little too sweet for my taste, but I still thought it was good.
Mughal YT
[email protected]I'm not a fan of pumpkin spice, but I still enjoyed this crème brûlée. The flavors were well-balanced and the texture was perfect.
Saeed Ahmad Tagga
[email protected]This recipe is a little time-consuming, but it's worth it. The crème brûlée is absolutely delicious.
Technical Marof 007
[email protected]I love the presentation of this crème brûlée. It's so elegant and impressive.
Gavin4968
[email protected]This crème brûlée is so rich and decadent. It's the perfect dessert for a special occasion.
JaLaya Bailey
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover pumpkin puree.
Jonah Mounsey
[email protected]This recipe is a keeper. I'll be making this again and again.
MD SHAGGAD ELETONIC
[email protected]I love the combination of pumpkin and spice in this crème brûlée. It's the perfect fall dessert.
Saleem Blouch
[email protected]I'm not a baker, but this recipe was easy enough for me to follow. The crème brûlée turned out great!
stylsh boy
[email protected]This is the best crème brûlée I've ever had. The pumpkin spice flavor is perfect for fall.
Yash Gill
[email protected]I made this for a party and it was a huge success. Everyone loved it!
Late Jozef Snyman
[email protected]This recipe was easy to follow and the results were amazing. The crème brûlée was creamy and flavorful, and the pumpkin spice gave it a nice fall twist.
Lokman khan
[email protected]I'm not usually a fan of pumpkin spice, but this crème brûlée changed my mind. It was so delicious and festive.
Khan Hamza
[email protected]This pumpkin spice crème brûlée was a hit at my Thanksgiving dinner! The flavors were perfectly balanced and the texture was smooth and creamy. I'll definitely be making this again.