Pumpkin Spice Crème Brûlée ✨ A little fall twist on a timeless dessert 🎃 Ingredients: (makes 4 ramekins) 🎃 Creme Brûlée - 2 cups heavy cream (480mL) - 5 large egg yolks - 1/2 cup granulated sugar (100g) - 1/3 cup pumpkin purée (80g) - 2 tsp vanilla extract (10mL) - 3/4 tsp pumpkin pie spice (1.5g) - 1/8 tsp salt (0.75g) 🍯 Caramelized Topping - 4 tsp granulated sugar (16g), plus more as needed Instructions 1. Preheat the oven to 300°F (150°C). Place four 6-oz ramekins in a deep baking dish and set aside. 2. Add the heavy cream and pumpkin pie spice to a saucepan. Heat over medium-low until steaming and small bubbles form around the edges. Do not boil. Remove from the heat and let steep for 5 minutes. 3. In a mixing bowl, whisk the egg yolks and sugar until smooth and slightly lighter in color. Whisk in the pumpkin purée, vanilla, and salt until completely smooth. 4. Slowly pour the warm cream into the egg mixture while whisking constantly. Strain through a fine-mesh sieve into a clean bowl to remove any lumps and create a silky custard. 5. Divide the custard evenly among the four ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. 6. Bake for 35–45 minutes, checking early. The edges should be set while the centers still jiggle gently when tapped. Remove the ramekins from the water bath and cool to room temperature. 7. Cover and refrigerate for at least 4 hours, ideally overnight, until completely chilled and set. 8. Just before serving, gently blot any moisture from the custard surfaces. Sprinkle each ramekin with a thin, even layer of sugar, using about 1 tsp per ramekin. 9. Using a kitchen torch, melt the sugar in slow, sweeping motions until evenly golden and glassy. Let the topping harden for 1–2 minutes before serving. 10. Crack through the caramelized sugar shell with a spoon and enjoy! ✨ #Pumpkin #CremeBrulee #FallDesserts #Recipe #TikTokCreatorSearchInsightsIncentive - @theperfectplate.x