Channel the season’s most popular flavor with this sweet creamy custard.
| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 4 cups heavy cream
- 1 vanilla bean, split and seeds scraped
- 6 large egg yolks
- 1/4 cup dark brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 cup plus 6 tablespoons granulated sugar
Instructions
- Preheat the oven to 350 degrees F. Put six 1-by-5-inch creme brulee ramekins (1 cup each) in a roasting pan.
- Combine the heavy cream and vanilla pod and seeds in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
- Meanwhile, whisk the egg yolks, dark brown sugar, pumpkin pie spice and 1/4 cup of the granulated sugar in a large bowl. Add the cream mixture a little at a time, stirring constantly. Transfer the egg mixture to the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
- Bake the custard until set but still a little jiggly in the center, 35 to 40 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for at least 2 hours and up to 3 days.
- To serve: Sprinkle the top of each custard with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure the sugar is evenly browned. Let stand for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 710 |
| Total Fat | 63 g |
| Saturated Fat | 38 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 0 g |
| Sugar | 31 g |
| Protein | 6 g |
| Cholesterol | 402 mg |
| Sodium | 71 mg |
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