Rich
and creamy on the inside, crackly and sugar-coated on top—it's no
wonder this French classic is a worldwide favorite. Adding pure pumpkin
lends a modern touch that's ideal for fall.
Total Time:
Prep:
Level:
Easy
Serves:
6
Ingredients
- A small butane torch, sold especially for crème brûlée, makes caramelizing the sugar on the tops a snap. (Check out Bed Bath & Beyond’s torch set with four ramekins; $19.99.) Once custards are brûléed, the hard sugar topping will hold up to 1 hour in the refrigerator.
- 1 c. each heavy (whipping) cream and whole milk
- 1 c. canned 100% pure pumpkin
- 1½ tsp. pumpkin pie spice
- 2 tsp. vanilla extract
- 5 large egg yolks
- ½ c. superfine granulated sugar
- pinch of salt
Directions
- Whisk cream, milk, pumpkin and spice in a medium saucepan until blended. Heat just until simmering; remove from heat. Stir in vanilla.
- Heat oven to 325°F. Arrange 6 shallow 1⁄2-cup crème brûlée dishes or ramekins in a large baking pan.
- Put egg yolks, 1⁄2 cup sugar and the salt in a bowl; whisk to blend. Stir into cream mixture; fill dishes in baking pan. Place in oven and add enough boiling water to pan to come halfway up sides of dishes.
- Bake 35 minutes or until edges of custard are set (a thin knife inserted near edges should come out clean) but centers are slightly softer. Remove pan from oven; carefully lift dishes to a wire rack to cool completely. Cover with plastic wrap and chill at least 4 hours until cold.
- Blot tops of custards dry with paper towel. Working with 1 custard at a time, sprinkle 1 Tbsp of the remaining sugar evenly over custard to cover, gently moving dish from side to side to disperse sugar into an even layer. Using a small butane torch, heat sugar until melted and caramelized. Repeat with remaining custards. Let stand a few minutes for sugar to harden.
