Three Spice Creme Brulee Recipes

CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
• Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

PUMPKIN SPICE CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F. Put six 1-by-5-inch creme brulee ramekins (1 cup each) in a roasting pan.
• Combine the heavy cream and vanilla pod and seeds in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
• Meanwhile, whisk the egg yolks, dark brown sugar, pumpkin pie spice and 1/4 cup of the granulated sugar in a large bowl. Add the cream mixture a little at a time, stirring constantly. Transfer the egg mixture to the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
• Bake the custard until set but still a little jiggly in the center, 35 to 40 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for at least 2 hours and up to 3 days.
• To serve: Sprinkle the top of each custard with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure the sugar is evenly browned. Let stand for 5 minutes before serving.

PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
• When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

CREME BRULEE

Steps:

• Preheat the oven to 300 degrees. In a medium saucepan cook the cream with the vanilla bean and salt over moderate heat until the surface begins to shimmer.
• In a large heatproof bowl, blend the egg yolks and granulated sugar with a wooden spoon. Slowly add the hot cream mixture, stirring gently. Strain the custard into a large measuring cup; skim off any bubbles.
• Arrange 8 shallow 4 1/2-inch wide ramekins in a roasting pan (see note). Slowly pour the custard into the ramekins, filling them almost to the top. Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for about 1 hour, or until the custards are firm at the edges, but still a bit wobbly in the center.
• Transfer the ramekins to a wire rack to cool completely. Cover and refrigerate until cold, at least 3 hours or up to 2 days.
• Preheat the broiler. Set the ramekins on a baking sheet and blot the surfaces of the custards to remove any condensation. Using a small sieve, sift 2 teaspoons of the turbinado sugar over each custard in a thin, even layer. Broil the custards as close to the heat as possible until the sugar is evenly caramelized, 30 seconds to 2 minutes. Let cool slightly and serve at once.

CINNAMON SPICE CREME BRULEE

Steps:

• Heat cream to just under boiling. Add spices, salt and vanilla, then remove from heat and allow to cool for 10ish minutes.
• Meanwhile cream together egg yolks and 3/4 cup sugar with a fork until smooth. Try not to get air bubbles in the mixture.
• Preheat your oven to 325 degrees. SLOWLY pour the heated cream into the egg yolks, mixing constantly with your fork. Again try not to get air bubbles in the mix. And don't pour too quickly or the cream will cook the egg yolk.
• Divide evenly between 8 ramekins (the number will depend on the size of your ramekins) and place ramekins in a lasagna pan. You may need two pans. Fill the pan(s) with lukewarm water until it comes most of the way up the outsides of the ramekins.
• Bake for 30-60 minutes. Baking time depends on the shape of ramekins. They are done when they are set but still jiggly in the center.
• Remove from water bath and allow to cool for at least an hour. Then cover with plastic wrap and refrigerate for at least 4 hours, but not more than 3 days.
• When ready to eat, top each with 1 or 2 teaspoons of sugar and use a blowtorch (or the broiler in your oven) to caramelize the sugar. You want to melt and brown the sugar without it burning. Eat immediately.

APPLE SPICE CREME BRULEE

Steps:

• 1. Preheat the oven to 325 F and move the rack to the center of the oven.
• 2. First, start by prepping your apples. How many apples you need to peel and cut is really going to depend on the type of apples that you want to use. I like to use Honeycrisp Apples for this recipe, and it usually takes just under two whole apples.
• 3. Core, peel and cut the apples into small pieces and toss them into a skillet with the cinnamon, nutmeg, and allspice. (Or you can substitute about 1 1/2 teaspoons of "Apple Pie Spice" in place of these). Saute over low to medium heat.
• 4. As the apples are sauteed, there should not be a lot of juices or liquids, and the spices will coat each piece nicely.
• 5. Once the apples are done, spoon equal amounts into your ramekins. Make sure that they are lying in one layer and not sitting on top of each other. You're looking for just a thin layer of apples at the bottom of these ramekins. Then arrange your ramekins into large baking pans (I have a 11x15x2 cake pan that I like to use). You might need two pans.
• 6. Meanwhile, pour the cream into a sauce pan and add the vanilla bean and cinnamon stick. Bring the cream to a simmer over low heat, stirring occasionally. It will take about 10-15 minutes for the vanilla and the cinnamon flavors to infuse through the cream.
• 7. While the cream simmers, start whisking the egg yolks with the salt. Slowly add the granulated sugar.
• 8. When it's ready, slowly pour the cream into the eggs, making sure to continue whisking the entire time.
• 9. Use a spoon to scrape off any bubbles or foam that formed on top of your eggs and cream.
• 10. Ladle the custard into your ramekins over the apples. Some of the smaller chunks of apples might float up into the custard, and that's okay. I think that gives them a nice, rustic look. ***If you need to use two pans to fit all the ramekins, you can wait to pour the custard into the second "batch" until right before they are ready to go into the oven... But I have noticed that it really doesn't make much difference if you wait or pour it in and wait.
• 11. While the cake pan is sitting on the oven rack, pour hot water into the cake pan so that it fills up to about halfway up the sides of the ramekins (be careful not to get any water into the ramekins or the custard won't set correctly).
• 12. Bake for about 45 minutes to an hour. I like to start checking around the 40 minute mark. You're looking for the custards to be set, so they won't jiggle very much when you move the pan. There might be a slight, golden hue to the top of the custard.
• 13. Carefully move the custards from the water bath and into the refrigerator. Chill uncovered for 3 hours.
• 14. After the 3 hours pass, use plastic wrap to cover the custards. Make sure that the plastic wrap actually touches the top of the custard - which will ensure that no air is getting through.
• 15. At this point, you can serve whenever you're ready. The custards will keep for about a week in the refrigerator like this.
• 16. To serve, top each ramekin with 1 to 1 1/2 teaspoons of the turbinado sugar. You can tilt the ramekins to spread the sugar out evenly. Then, torch them. Make sure you hold the blowtorch about 2-3 inches away from the sugar - and keep it moving. *** Once you've caramelized the top, you can place the custards back into the refrigerator for up to 10-15 minutes. You really should serve them right away, though; after a couple minutes, the caramelized sugar will start to soften and you'll lose some of that crispy drama.

PUMPKIN SPICE CREME BRULEE

Steps:

• Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
• 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.
• 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.
• 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.
• Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
• 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.

CHAI CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Heat cream in a 1-quart, covered saucepan over medium heat until scalded, 4 to 5 minutes. An instant-read thermometer inserted into the center of the cream should read 180 degrees F (82 degrees C).
• Add tea bags, ginger, cinnamon stick, cardamom, and cloves. Turn off the heat, cover, and steep for 5 to 8 minutes.
• Meanwhile, whisk egg yolks, 3 tablespoons plus 1 3/4 teaspoon sugar, vanilla, and salt together in a bowl until combined and sugar has dissolved.
• Strain tea bags, cinnamon stick, and ginger from the cream, extracting as much cream as possible from the tea bags.
• Pour some of the hot cream into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until custard is thick and smooth, 2 to 3 minutes.
• Divide custard evenly among four 4-ounce ramekins. Place ramekins in a paper towel-lined baking pan. Pour hot water into the baking pan until halfway up the sides of the ramekins.
• Bake in the preheated oven until custard is set around the edges and jiggles slightly in the center when gently shaken, 45 to 50 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for at least 2 hours.
• Sprinkle 1 teaspoon turbinado sugar over each ramekin, shaking gently to cover the surface evenly. Use a kitchen torch to caramelize the sugar until all crystals are evenly melted. Allow surface to harden before serving.