Pumpkin Spice Creme Brûlée
Creamy, smooth and so easy to make, Pumpkin Spice Creme Brûlée is the dessert recipe you need for all your fall gatherings. So simple and so addicting with a crisp sugar crust that’s just begging to be cracked with a spoon.
Today I went to the mall….and on the way there I noticed that the leaves are starting to turn. I, usually, am on high alert checking daily to make sure I don’t miss the colorful rainbow of foliage that spreads slowly across the hills around here but this year…I think I’m in denial. I miss summer. I won’t lie, I miss long lazy days basking in the sun inhaling that briny sea air. I miss it so much that I’ve been dragging my feet whipping up some of the pumpkin recipes I have on hand to share with all of you. But when I noticed the leaves were staring at me today in all their crimson glory, something snapped…and I’m now craving all the pumpkin (even though I’ve had like 63 Pumpkin Spice Lattes already this year.) I broke out a fluffy sweater, went shopping for new boots and made this decadent Pumpkin Spice Creme Brûlée. It’s absolutely dreamy.
This Pumpkin Spice Creme Brûlée is the perfect fall dessert recipe. It’s so incredibly easy to make and you can even prepare it in advance for an easy sweet treat at the end of a dinner party. To make this recipe come together in a snap, I used International Delight Pumpkin Pie Spice Creamer so all the flavor is right there in that one bottle. Pure pumpkin flavor with all the spices you expect in a pumpkin pie. It was a great addition to this recipe and made the dish super creamy, smooth and addictive.
My favorite part of the Pumpkin Spice Creme Brûlée is the crispy sugar topping…it’s fun to make and fun to eat. The crunchy contrast to the smooth custard is creme brûlée perfection. Just what you’d expect in such a swanky dessert, your guests will think you slaved for hours but really..it just takes under an hour from start to finish.
Heat the International Delight Pumpkin Pie Spice Creamer with a bit of cream in a saucepan, stir in some pureed pumpkin, a few more spices, whisk in some eggs and sugar and try not to eat the whole thing with a spoon. Transfer to a few ramekins and bake. Chill. Brûlée. Grab a spoon and dig in. I’m thinking this would be a great addition to a pumpkin fiesta along with this Pumpkin Bread Pudding and this ice box cake. Serve with some homemade gingersnaps and dig in. The only thing better would be to pair it with a cup of coffee with a splash of International Delight Pumpkin Pie Spice Creamer, of course.
Pumpkin Spice Creme Brûlée
- 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
- 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 doesn't burn.
- Serve immediately.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.