Pumpkin Spice Crème Brûlée

Instructions

• Preheat the oven to 325°F (160°C).
• In a large bowl, whisk together the egg yolks and ½ cup (200 G) sugar until smooth.
• Add the heavy cream to a medium pot and warm over medium heat just until steam starts rising from the surface, about 3 minutes. DO NOT let it boil! Add the pumpkin spice seasoning, vanilla, and salt and whisk to combine, then turn off the heat.
• While whisking, slowly pour about ½ cup of the hot cream into the egg and sugar mixture (this is called tempering, which gently heats the eggs without causing them to curdle).
• Slowly pour the egg mixture into the pot with the remaining heavy cream and whisk to combine. Pour the custard through a fine-mesh sieve into a medium bowl to remove any solids.
• Place 4-8 ramekins in a baking dish with sides the same height (or taller) than the ramekins. Ladle the egg mixture into the ramekins, dividing evenly. If you’d like, skim off excess foam on the surface.Carefully pour the hot water into the pan, being careful not to splash into the ramekins (the water bath will help the crème brûlée cook evenly).
• Carefully transfer the pan with the ramekins to the oven and, if desired, throw the ice cubes into the bottom of the oven to create a more humid baking environment. Bake for 35–40 minutes, or until the custard has set and the centers are only slightly jiggly.
• Remove from the oven and let cool at room temperature for 2 hours, then remove the ramekins from the water bath, cover, and refrigerate overnight.
• Before serving, melt together the remaining ½ cup sugar and the room temperature water in a medium pan over medium heat until deeply caramelized, 6–10 minutes. DO NOT STIR, just swirl the pan gently if needed to melt evenly. This ensures the caramel won’t crystallize.
• Pour the caramel into the ramekins, then quickly tilt the ramekins around to fully cover the custard. Let sit for a few minutes to solidify.
• Top with your fruit of choice and serve immediately.
• Enjoy!