Crème Brulee is such a special occasion type of dessert. What amazes me is that every time I make it, I forget how simple it really is. This recipe comes together quickly and easily to give you a delicious, holiday themed dessert for any occasion whether it’s elegant or more low-key. 

 This recipe serves 6 people

6 Large Egg Yolks at Room Temperature 

1 Large Egg at Room Temperature

½ Cup (100g) Granulated Sugar

1/2 Tsp (1g) Salt

3 Cups (710mL) Heavy Cream

1 Tbs (13g) Vanilla Extract

1 Tsp (2g) Cinnamon

½ Tsp (1g) Nutmeg

½ Tsp (1g) Cloves

½ Tsp (1g) Ground Ginger 

1 ½ Tsp (4g) Freshly Grated Orange Zest

1 ½ Cups (366g) Pumpkin Puree 

Granulated Sugar for the tops

Directions:

1.     Preheat oven to 300 Degrees F (150 C).

2.     Place the heavy cream in a saucepot and cook on a medium heat until simmering. 

3.     While the cream is heating up, in a separate large bowl, add the egg yolks, whole egg, sugar, salt, vanilla, cinnamon, nutmeg, cloves, ginger, orange zest, and pumpkin puree and whisk until smooth. 

4.     Once the cream is simmering, slowly pour it in a thin steady stream into the pumpkin mixture while constantly whisking. This brings the egg yolks up in temperature without cooking them. 

5.     Once all the cream is added, divide the mixture amongst 6 ramekins, place the ramekins in a deep roasting pan or sautee pan and pour very hot tap water in the pan until it reaches half-way up the sides of the ramekins. This is called a water bath and helps the crème brulee cook at an even temperature. 

6.     Bake for 60 minutes, remove from the water bath and allow to cool at room temperature for 30 minutes before chilling in the refrigerator for a minimum of 4 hours. 

7.     After the crème brulee has chilled, put 2 Tsp of granulated sugar on top of each one, spreading it out into a thin, even layer. Use a blow torch if you have one to caramelize the sugar, or you can place them in the oven on the top rack and turn on the broiler on high for about 2-3 minutes. Keep an eye on them to make sure they don’t burn. Once the sugar is caramelized, let it cool for a minute and enjoy.