A little fall inspiration, made easier with Irinox Cook & Chill.
Bring the flavors of fall into the kitchen with a seasonal twist on a classic dessert. This Pumpkin Spice Crème Brûlée can be prepared using the Irinox Cook & Chill cycle, allowing you to cook and then transition directly into chilling, all in one piece of equipment.
Pumpkin Spice Crème Brûlée
Ingredients
- 2 cups heavy cream
- 6 large egg yolks
- ⅓ cup granulated sugar
- ½ cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- Granulated sugar for caramelizing
Method
Whisk the egg yolks and sugar until smooth. Add the pumpkin purée, vanilla, spices, and salt.
Gently heat the heavy cream, then slowly incorporate it into the egg mixture while whisking. Strain the custard for an extra-smooth texture and divide among ramekins.
Cook using the Irinox Cook & Chill cycle until the custard is set with a slight jiggle in the center. Allow the Irinox to transition into chilling and thoroughly chill the crème brûlée.
When ready to serve, sprinkle each custard with a thin, even layer of sugar and caramelize with a torch until crisp and golden.
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