Pumpkin Spice Creme Brulee
Creme brulee with a Thanksgiving twist. Use a sous vide for perfect results every time. Tap the tops to crack the hardened sugar.
- Serves: 4 persons
- 6egg yolks
- ⅓cup white sugar
- 1pinch salt
- 2cups heavy whipping cream
- 1tablespoon pumpkin pie spice
- 1teaspoon vanilla extract
- ¼cup white sugar
Step 1Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
Step 2Combine 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.
Step 3Pour 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.
Step 4Transfer 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.
Step 5Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
Step 6Place 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.