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Pumpkin Spice Creme Brulee

Pumpkin Spice Creme Brulee

ค่าใช้จ่าย $15, บันทึก $10

แหล่งที่มา: Recommended by CookPal

  • 63 นาที
  • 4 จำนวนจาน
  • $15

ส่วนผสม

  • Main Ingredients

    • 🥚 6 egg yolks
    • 🧂 ⅓ cup white sugar
    • 🧂 1 pinch salt
    • 🥛 2 cups heavy whipping cream
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon vanilla extract
    • 🧂 ¼ cup white sugar

ขั้นตอน

1

Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.

2

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.

3

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.

4

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.

5

Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.

6

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.

สารอาหาร

ต่อ 1 จาน

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💡 Use a sous vide cooker to ensure precise temperature control.Be careful not to overheat the cream mixture to avoid curdling the eggs.Use a kitchen torch for even caramelization of sugar on top.Cool jars completely in an ice bath for best results and texture.