Episode 150 - Pumpkin Spice Latte Creme Brulee - 10-23-14 - The Aubergine Chef HD

It's pumpkin season and I'm feeling inspired by the popular coffeehouse drink! This version actually uses pumpkin puree to add an extra - albeit - mild flavor and also enhances the texture.

Ingredients

Half and half 8 Ounce
Espresso powder 1/2 Tablespoon
Ground ginger 1/2 Teaspoon
Cinnamon 1 Teaspoon
Nutmeg 1/4 Teaspoon
Allspice 1/4 Teaspoon
Cloves 1/8 Teaspoon
Egg 1
Egg yolk 8
Granulated sugar 6 Ounce (Plus more for sprinkling)
Organic pumpkin puree 5 Ounce
Heavy cream 12 Ounce

Directions

GETTING READY

1. Preheat the oven to 325 F.

MAKING

2. Place half and half on the stove. Add nutmeg, cinnamon, cloves, ginger, espresso powder and allspices to the pot and let everything simmer together.

3. Whisk granulated sugar, egg, egg yolks and pumpkin puree together.

4. Filter half and half through a fine sieve and then weigh it again. Add extra half and half to make it 8 ounces.

5. Slowly pour half and half to the egg mixture and continue whisking until the eggs are completely incorporated.

6. Add in heavy cream and mix that as well.

7. Pour the custard in ramekins. Place the ramekins in a shallow dish. Fill warm water in the shallow dish such that it covers the ramekins half way.

8. Bake the custard low and slow for about 40 minutes.

9. Remove the ramekins from the oven. Place them over a heat resistant surface.

10. Sprinkle granulated sugar over the custard. Use a blow torch to caramelize the sugar.

SERVING

11. Serve the creme brulee cold or as it is and enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 537Calories from Fat 335

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 21 g105%

Trans Fat 0 g

Cholesterol

Sodium 76 mg3.17%

Total Carbohydrates 44 g14.7%

Dietary Fiber 1 g4%

Sugars 35 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet