Pumpkin Spice Creme Brulee recipe
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Ingredients
- 6 egg yolks ⅓ cup white sugar 1 pinch salt 2 cups heavy whipping cream 1 tablespoon pumpkin pie spice 1 teaspoon vanilla extract ¼ cup white sugar
Nutrition Info
- 610.3 caloriescarbohydrate: 34.5 gcholesterol: 470.3 mgfat: 50.8 gfiber: 0.2 gprotein: 6.5 gsaturatedFat: 29.9 gservingSize: -sodium: 96.8 mgsugar: 29.7 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Spice Creme Brulee
Directions
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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.