· By The Beyond Good Team
Vanilla Pumpkin Spice Crème Brûlée
This hack for quick crème brûlées is unbeatable.
Serves 4 | Prep time: 15 minutes | Cook time: 30 minutes
Ingredients:
- 4 1/8 cups (33.8 oz) vanilla ice cream
- 4 large egg yolks
- 2 tsp pumpkin spice blend (recipe below)
- 4 tbsp white granulated sugar
For the pumpkin spice blend:
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- 1 tbsp Pure Ground Madagascar Vanilla Powder
Method
Preheat your oven to 320°F (160°C).
Place 4 ramekins in a deep baking dish and set it aside. Allow the vanilla ice cream to soften at room temperature for about 20-30 minutes until it becomes melted.
Add the egg yolks and pumpkin spice and whisk to combine.
Divide the mixture evenly among 4 ramekins.
Place the baking dish with the filled ramekins on the middle rack of the preheated oven. Carefully pour hot water into the baking dish up to halfway to create a water bath, being careful not to get any water into the ramekins.
Bake the crème brûlées for 25-30 minutes or until they are set around the edges but still slightly jiggly in the center.
Remove the baking dish from the oven and carefully transfer the ramekins to a wire rack to cool.
Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2-3 hours or until they are entirely chilled and set.
When ready to serve, sprinkle a thin, even layer of sugar over each crème brûlée.
Carefully use a blow torch to caramelize the sugar until it forms a golden-brown crust. Alternatively, preheat the grill setting of your oven to the highest heat and place them under the grill until caramelized.