Pumpkin Spice Creme Brûlée

• Vegetarian
• Gluten free

• Produce

  • 3 tbsp Pumpkin puree, canned

• Refrigerated

  • 5 Egg yolks

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 3 tbsp Granulated sugar
  • 1 1/2 cups International delight pumpkin pie spice creamer
  • 1/2 tsp Nutmeg, ground

• Dairy

  • 1 1/2 cups Heavy cream

Found on thesuburbansoapbox.com

Description

Ingredients

• 1 1/2 cups International Delight Pumpkin Pie Spice Creamer
• 1 1/2 cups heavy cream
• 3 tablespoons canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 5 egg yolks
• 3 tablespoons granulated sugar
• 1 1/2 cups International Delight Pumpkin Pie Spice Creamer
• 1 1/2 cups heavy cream
• 3 tablespoons canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 5 egg yolks
• 3 tablespoons granulated sugar

Directions

• Preheat oven to 300 degrees.
• In a medium saucepan over medium heat, add the Pumpkin Pie Spice Creamer, heavy cream, pumpkin puree, cinnamon and nutmeg stirring to combine.
• Bring the mixture to a simmer and turn off the heat.
• In a small bowl, whisk together the egg yolks and sugar until the mixture becomes a pale yellow color.
• Temper the egg mixture by slowly adding 1 cup of the hot cream to the bowl while whisking constantly.
• Slowly add the egg mixture to the saucepan while whisking the cream mixture until everything is incorporated.
• Turn the heat to low and cook the cream until it begins to thicken stirring constantly, approximately 5 minutes. Do not boil.
• Divide the mixture evenly amoung 6-4 ounce ramekins and transfer to a baking sheet.
• Transfer the baking sheet to the oven and bake for 25 minutes or until the edges are slightly firm and dry to the touch.
• Cool the ramekins on a wire rack for 30 minutes and transfer to the refrigerator to chill overnight.
• Before serving, spread 1 tablespoon granulated sugar evenly over the surface of the custard and melt with a kitchen torch. Or transfer to a baking sheet and melt the sugar under a broiler for 2-3 minutes watching to ensure the sugar doesnt burn.
• Serve immediately.
• Preheat oven to 300 degrees. In a medium saucepan over medium heat, add the Pumpkin Pie Spice Creamer, heavy cream, pumpkin puree, cinnamon and nutmeg stirring to combine. Bring the mixture to a simmer and turn off the heat. In a small bowl, whisk together the egg yolks and sugar until the mixture becomes a pale yellow color. Temper the egg mixture by slowly adding 1 cup of the hot cream to the bowl while whisking constantly. Slowly add the egg mixture to the saucepan while whisking the cream mixture until everything is incorporated. Turn the heat to low and cook the cream until it begins to thicken stirring constantly, approximately 5 minutes. Do not boil. Divide the mixture evenly amoung 6-4 ounce ramekins and transfer to a baking sheet. Transfer the baking sheet to the oven and bake for 25 minutes or until the edges are slightly firm and dry to the touch. Cool the ramekins on a wire rack for 30 minutes and transfer to the refrigerator to chill overnight. Before serving, spread 1 tablespoon granulated sugar evenly over the surface of the custard and melt with a kitchen torch. Or transfer to a baking sheet and melt the sugar under a broiler for 2-3 minutes watching to ensure the sugar doesnt burn. Serve immediately.
• Preheat oven to 300 degrees.
• In a medium saucepan over medium heat, add the Pumpkin Pie Spice Creamer, heavy cream, pumpkin puree, cinnamon and nutmeg stirring to combine.
• Bring the mixture to a simmer and turn off the heat.
• In a small bowl, whisk together the egg yolks and sugar until the mixture becomes a pale yellow color.
• Temper the egg mixture by slowly adding 1 cup of the hot cream to the bowl while whisking constantly.
• Slowly add the egg mixture to the saucepan while whisking the cream mixture until everything is incorporated.
• Turn the heat to low and cook the cream until it begins to thicken stirring constantly, approximately 5 minutes. Do not boil.
• Divide the mixture evenly amoung 6-4 ounce ramekins and transfer to a baking sheet.
• Transfer the baking sheet to the oven and bake for 25 minutes or until the edges are slightly firm and dry to the touch.
• Cool the ramekins on a wire rack for 30 minutes and transfer to the refrigerator to chill overnight.
• Before serving, spread 1 tablespoon granulated sugar evenly over the surface of the custard and melt with a kitchen torch. Or transfer to a baking sheet and melt the sugar under a broiler for 2-3 minutes watching to ensure the sugar doesnt burn.
• Serve immediately.

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