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Pumpkin Spice Creme Brulee
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Prep Time:
20 minutes
Cook Time:
63 minutes
Total Time:
138 minutes
Make pumpkin spice creme brulee in sous vide for a fancy Thanksgiving dessert with autumn notes.
Ingredients:
  • 6 egg yolks
  • 0.33333334326744 cup white sugar
  • 2 cups heavy whipping cream
  • 1 tablespoon pumpkin pie spice
  • 0.25 cup white sugar
Instructions:
  • In a large bowl, vigorously whisk egg yolks until creamy; then incorporate 1/3 cup of sugar and a pinch of salt.
  • In a pot over low heat, gently mix heavy cream, pumpkin pie spice, and vanilla extract. Cook for 2 to 4 minutes, stirring occasionally, until the temperature reaches 158 degrees F (70 degrees C); be careful not to overheat.
  • Slowly stream the hot cream mixture into the beaten egg yolks, then strain the cream-egg mixture through a sieve into a separate bowl. Allow it to settle for about 20 minutes until the froth reduces.
  • Pour the cream-egg mixture into 4 Mason jars. Use a kitchen torch to quickly remove any bubbles from the top. Seal the jars with lids, making sure they are closed properly. Submerge the jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C) and cook for 1 hour.
  • Allow jars to cool for at least 15 minutes until safe to handle. Prepare an ice bath in a large bowl.
  • Submerge jars in the ice bath until thoroughly chilled, for a minimum of 20 minutes. Then, uncover the jars and evenly sprinkle 1 tablespoon of sugar on top of each creme brulee. Carefully torch the sugar-coated tops with a gentle flame from a low gas setting, holding it at a moderate distance for a few seconds until the sugar caramelizes. Allow the desserts to sit undisturbed until the sugary crust hardens, approximately 5 minutes.

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