Aromatic Pumpkin Spice Creme Brulé

A creamy and caramelized masterpiece with easy-to-follow steps. You will create a dessert with the essence of Fall in every bite.

heavy cream pumpkin puree pumpkin pie spice brown sugar white sugar egg yolks vanilla salt white sugar

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Step 1

Preheat the oven to 325 degrees F.


Add the heavy cream and pumpkin spice to a pot. Whisk well and heat over medium-low heat until the edges start to bubble slightly. Be careful not to let it boil. Once it bubbles, stir in the vanilla and salt.

Step 2

Step 3


While the cream is heating, in a heat-safe bowl, add the egg yolks and sugar. Whisk them together well until the mixture becomes super creamy and fluffy, which should take about 5 minutes.


Step 4

Once the cream is heated, add ¼ cup of it to the egg yolk and sugar mixture. Whisk this together really well quickly. Then, slowly pour in the remaining cream mixture into the egg yolks, whisking continuously.

Step 5

Divide the mixture into 6 (4 ounces) ramekins or 4 (6 ounces) ramekins evenly. Place them in a deep oven-safe tray. Fill the tray with hot water until the water reaches halfway up the ramekins.

Bake for 40 minutes, or until the center is slightly jiggly. Avoid over baking. Immediately remove the ramekins from the oven and water bath. Allow them to cool on the counter for 10 minutes before placing them in the fridge for 4-6 hours.

Step 6

Step 7

When ready to serve, add 1 tablespoon of sugar on the top of each ramekin and torch until caramelizes and crystallizes. Serve within 30 minutes.

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