Back away from the Halloween candy aisle. Yes, you! You’re an adult! Candy is for kids. Crème brulee is for adults.
Every time I make crème brûlée for two, I can hardly find the words to talk about it. It’s creamy. It’s crunchy. It’s perfection.
So let’s stop chatting and let’s start baking. Ladies and gentlemen, start your torches!
yields 2 ramekins.
- 3 large egg yolks
- 6 tablespoons heavy cream
- 3 tablespoons canned pumpkin puree
- 1/4 cup sugar, plus 4 teaspoons for later
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- pinch of ground cloves
- pinch of ground nutmeg
- Preheat the oven to 300 and put on a kettle of water to boil for your water bath. Make sure your 2 ramekins fit inside the dish you will be baking them in.
- In a medium bowl, whisk together all ingredients except the 4 teaspoons of sugar. Divide the mixture between 2 ramekins and place in the baking dish. Pour boiling water into the baking dish half way up the sides of the ramekins, being careful not to splash it inside the ramekins.
- Bake for 40 minutes for wide shallow ramekins and 50-55 minutes for regular ramekins.
- Let cool in water bath, then move to fridge to chill thoroughly, at least 8 hours.
- Right before serving (and only then), sprinkle 2 teaspoons of sugar over each and brulee with a kitchen torch until browned and crispy.