Pumpkin Spice Latte Crème Brûlée

Just one bite of this crème brûlée and I was in my happy place. Fall, love, coffee, and all of the other good things in one package.

Yes Please!

Makes: Two large Crème Brûlée's or 4 small Crème Brûlée's

Takes About: 4 hours (with cooling)

Difficulty: 2 out of 5

Prep:

Preheat the oven to 300 degrees F (150 degrees C) and have 2 large ramekins at the ready or 4 small ramekins at the ready.

Ingredients:

1 1/3 cup heavy cream

2/3 cup milk

1/4 cup granulated sugar - plus 3-4 tablespoons for caramelizing

1/4 cup plus 2 tablespoons pumpkin puree

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 large pinch of nutmeg

1 large pinch of cloves

1 large pinch of salt

4 large egg yolks - the egg whites will not be used in this recipe

1/2 tablespoon espresso powder

Instructions:

- Step 1 - Heat up Ingredients

In a large sauce pan add 1 1/3 cup of heavy cream, 2/3 cup of milk, 1/4 cup sugar, 1/4 cup plus 2 tablespoons of pumpkin puree, 1 teaspoon of ground cinnamon,1/4 teaspoon of ground ginger, 1 large pinch of nutmeg, 1 large pinch of cloves, and 1 large pinch of salt.

Heat the sauce pan on medium heat and simmer the ingredients for 4-5 minutes - until the sugar is devolved.

Remove from the heat and set aside.

- Step 2 - Whisk the Egg Yolks

In a large bowl whisk the 4 egg yolks.

The egg whites will not be used.

- Step 3 - Whisk the Warm Ingredients with the Egg Yolks

This is the hardest part of this recipe, but you can do it, I promise.

Slowly pour in a little bit of the warm mixture into the egg yolks while also mixing quickly - this is to keep the egg yolks from cooking.

Keep pouring until about 1/3 of the warm mixture has been added to the yolk mixture.

When well combined, mix in the remaining of the warm ingredients until all combined.

- Step 3 - Add in the Espresso Powder

Add the 1/2 tablespoon of espresso powder into the batter and mix very well.

- Step 4 - Fill the Ramekins

Fill the ramekins evenly.

- Step 5 - Make a Water Bath and Start the Bake

Place the ramekins into a baking dish and fill the baking dish with water until it reaches about halfway up the ramekins.

And bake in the preheated oven for about 20-30 minutes - this middle should still slightly giggle like jello.

- Step 6 - Once Baked, Cool Completely

Once baked, place the ramekins on the counter for about 30 minutes and cool.

Once cooled, place into the refrigerator for about 3 hours to cool completely.

- Step 7 - Create the Crust

Once cooled, sprinkle some sugar over the top of the custard.

Using a torch, caramelize the sugar.

If you don't have a touch, you can place your Crème Brûlée under the broil option in the oven for a few moments.

Enjoy!