Pumpkin Spice Crème Brulee

Pumpkin Spice Crème Brulee



  • 12oz Heavy Cream
  • 4 Large Egg Yolks
  • 2oz Granulated Sugar
  • 3oz Pumpkin Syrup
  • 1 tsp Rum Extract
  • Pinch of Salt
  • Sugar for torching


  1. Preheat oven to 325F.
  2. In a nonstick pot, heat the heavy cream, sugar, pumpkin syrup, rum extract and salt. Mix thoroughly until the cream is hot but not boiling.
  3. Whisk together the egg yolks and pour a touch of the cream mixture into the eggs to temper them- this makes sure they do not scramble.
  4. Pour the egg mixture into the cream and mix thoroughly.
  5. Pour the cream into 4oz ramekins. Place them in a water bath that comes up ¾ of the way up the ramekins.
  6. Carefully place the pan in the oven and make sure the water does not get into the ramekins.
  7. Bake until the crème is set with a light jiggle.
  8. Remove from the oven and the water bath. Place in the fridge to cool.
  9. Once cooled. Sprinkle with sugar to make a coating on top. Use a torch to caramelize the sugar. Once the caramel sets, use a spoon to crack the top and enjoy!

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