Yvette Bonanno's Pumpkin Spiced Creme Brulee


  • 1 qt. Heavy Cream
  • 10 egg yolks
  • 8 oz. Granulated sugar
  • 1 tbsp vanilla extract
  • 2 tbsp pumpkin spice
  • 2 oz. Granulated sugar (for topping)

In a saucepan over medium heat, add heavy cream and pumpkin spice.  Allow to scold.

In a separate bowl combine egg yolks, sugar and vanilla.  Whisk well.  Temper, or slowly add cream mixture to egg mixture until all is incorporated.  Strain through a fine mesh colander.

Ladle into 5 oz. Ramekins and bake in a water bath at 300 for 50-60 minutes.  Allow to chill in the refrigerator uncovered. When ready to serve, sprinkle with sugar and broil to create a hard candy shell.