Pumpkin Spice Latte Crème Brûlée Recipes

PUMPKIN CREME BRULEE RECIPE

Steps:

• Pre-heat the oven to 300˚ F
• If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
• In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.
• Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
• Slowly add hot cream while whisking (Adding it to quickly can result in scrambled eggs = not good!)
• Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
• Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
• Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
• Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
• Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.

PUMPKIN SPICE LATTE BASE

Steps:

• Combine the pumpkin, brown sugar, espresso powder, maple syrup, pumpkin pie spice, vanilla and salt in a mixing bowl and mix until completely combined. Transfer to a resealable container and store in the refrigerator for up to 2 weeks.
• Add to taste to hot chocolate, whipped cream, oatmeal or milkshakes.

PUMPKIN SPICE CREME BRULEE

Steps:

• 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.

CHEF JOHN'S PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
• Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
• Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
• Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
• Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

PUMPKIN CRèME BRûLéE LATTE

Steps:

• Brew two shots of espresso with the crème brûlée coffee grounds.
• In a cup, add in caramel syrup and pumpkin pie syrup.
• Add in the two shots of espresso.
• Steam and froth 1 cup of milk (depending on your cup size).
• Pour in milk over the espresso shots.
• Top with whipped topping, caramel syrup, and cinnamon.
• Serve

PUMPKIN SPICE LATTE CRèME BRûLéE

Steps:

• Heat the oven to 300 degrees F.
• Place four (6-ounce) gratin dishes or ramekins in a high-rimmed baking sheet or roasting pan big enough to hold them.
• In a small saucepan, stir together the cream, milk, sugar, pumpkin purée, spices, and salt. Heat the mixture over medium heat until the sugar dissolves and the mixture is barely steaming, 3-4 minutes. Remove from heat and set aside.
• In a medium bowl, whisk together the egg yolks.
• Gradually add about 1/2 cup of the hot cream mixture to the yolks, whisking constantly, then slowly add the remaining cream mixture and stir to fully combine. Mix in the espresso powder.
• Pour the mixture through a fine-mesh strainer set over a bowl.
• Divide the mixture among the gratin dishes or ramekins. Place the baking sheet in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins (see Notes).
• Bake the custards for 20 to 25 minutes (if using gratin dishes) or 30-35 minutes (if using ramekins). The edges of the custards should be just set but the centers should still jiggle when the pan is gently shaken.
• Transfer the ramekins to a wire rack and let cool to room temperature. Loosely cover the ramekins and refrigerate at least 3 hours or overnight.
• Just before serving, sprinkle the top of each crème brûlée with an even layer of sugar (about 1 1/2 teaspoons per ramekin). Working with one ramekin at a time and using a kitchen blowtorch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.

PUMPKIN SPICE CREME BRULEE

Steps:

• Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
• Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat.
• Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.
• Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.
• Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
• Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.

PUMPKIN SPICED LATTE

Steps:

• Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.