Pumpkin Spice Creme Brûlée Recipe
This deceptively simple dessert delights the palate with fall flair! Crack into the caramelized crust to reveal a pillowy vanilla custard.
By Kristan Raines | the-broken-bread.com
Prep Time: 10 min.
Cook Time: 65 min.
Total Time: 75 min.
1 packet Dr. Oetker’s Crème Brûlée Mix
1 cup cold heavy whipping cream
1 cup cold milk
1 tsp pumpkin pie spice
4 ramekins or 3 ceramic pumpkins
1. Add the milk and the whipping cream to a saucepan over medium heat. Add the custard packet and pumpkin pie spice and whisk until incorporated.
2. Bring the mixture to a gentle boil, stirring constantly, and allow it to simmer for 30 seconds, then remove from heat.
3. Divide the hot custard between 4 oven safe ramekins. If using ceramic pumpkins, fill with about ⅔ cup of the custard in each one. Let the custard stand at room temp for 1 hour or until a skin forms on top.
4. Set oven rack to high position and preheat the oven’s broiler. Sprinkle the surface of each custard with the caramelizing sugar then place on a baking sheet. Place the ramekins under the boiler, leaving oven door slightly open for 3-4 minutes, or until browned.
*Note: If you use ceramic pumpkins, the edges might not caramelize as much as they would in a traditional ramekin. To fix this, use a culinary torch to brûlée the edges a bit more, or simply enjoy as is.