Pumpkin Spiced Latte Creme Brûlée
This creme brûlée is delightfully spiced with the taste of fall, enjoy on a crisp autumn night.
Equipment
- 4 Ceramic Ramekins
- 1 Kitchen Torch
Ingredients
- 5 Egg Yolks
- ¼ cup Pumpkin Puree
- ¼ cup Sugar
- 2 cups Heavy Cream
- 1 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 1 Cinnamon Stick
- 2 tbsp Instant Coffee
- 1 liter Boiling Water
- ¼ cup Sugar for Torching approx
Instructions
- Preheat the oven to 325F degrees.
- In a medium sauce pan, bring 2 cups of cream, vanilla, pumpkin pie spice and the cinnamon stick to a simmer and cut the heat. Stir occasionally.Do not boil the cream. Add the instant coffee and stir well. Let sit for 10-15 minutes.
- In a blender, combine the egg yolks and pumpkin puree. Blend the mixture until it turns pale in color. Add the sugar and blend again until fully combined and lightly frothy.
- Using a mesh strainer, strain the cream mixture into a glass measuring cup with pour spout.
- Put the blender on the lowest setting and slowly pour the warm cream into the egg mixture. Slowly pour until the cream is done, make sure the mixture looks uniform and smooth.
- Using a spoon, scrape out as many bubbles as you can from the top and discard (or sample). This will ensure the top of your creme brûlées are smooth.
- Place the ramekins in a baking dish with tall sides. Pour the cream mixture evenly into each ramekin.
- Pour boiling water into the baking dish until it covers halfway up the sides of the ramekins. Carefully transfer the dish into the oven.Bake for 35-45 minutes, until set but jiggly.
- Completely cool the creme brûlées, tightly cover each ramekin and refrigerate for at least 4 hours.
- Once ready to eat, spread a couple tablespoons of sugar on one creme brûlée at a time and caramelize with a kitchen torch. I like to work my way from the edge to the middle, in sections.
- Enjoy after letting the sugar cool a bit.