Vanilla Pumpkin Spice Crème Brûlée | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: Serves 3-4
  • Time Estimate: 10 hours, including 9 unattended.
  • Storage Notes: Will keep for 2 days, covered and refrigerated.
  • Difficulty: Easy.

We love everything about crème brûlée, each and every scoop of decadent, creamy custard, topped with shards of shattered glassy, just-a-touch burnt cane sugar. And we especially love how customizable it is: here, we've made a 'Fall Special', leveraging both Vanilla Pumpkin Spice Cane Sugar and Crystallized Honey Sea Salt to create a crème brûlée custom built for sweater season.

Ingredients

    Directions
    • Preheat oven to 325F.
    • In a medium saucepan, whisk together cream and Crystallized Honey Sea Salt, and gently bring up to a warm temperate, just under simmering, before removing from heat.
    • Beat egg yolks and Vanilla Pumpkin Spice Cane Sugar together in a bowl until light - around 3 to 4 minutes.
    • Pour around 1/2 Cup of the warm cream into the egg mix to temper it, whisking to incorporate.
    • Pour entirety of egg mixture into the cream, whisking vigorously as you do so.
    • Pour mixture into ramekins, then place in a large baking dish, pouring in boiling water to halfway up the sides of the ramekins.
    • Pop in the oven, uncovered, and cook for 35 minutes.
    • Remove, allow them to cool for 30 minutes uncovered, then cover with saran and pop in the fridge for at least 9 hours, and up to 2 days.
    • When ready to serve, remove from the fridge, dust tops with around 1 1/2 Tbs of Vanilla Pumpkin Spice Cane Sugar.
    • Caramelize with a culinary blow torch or a couple of minutes under the boiler.
    • Allow a further minute for the sugar to set, serve, and devour.
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