Your friends will think you slaved over this elegant dessert, but creme brulee actually comes together in just a few minutes with minimal ingredients! Try my easy pumpkin and spice recipe; you’ll swoon over the creamy, brown sugar custard under that crunchy caramel cap! (Naturally gluten-free.)
Place half the cream in a small pot, along with the brown sugar and salt. Bring to a simmer, then stir in the vanilla and spices (off the heat). Allow to steep for a few minutes, then pour in the remaining cream.
Slowly and gradually add a little of the warm cream into the egg yolks, whisking. When all the cream has been added, and the yolks are warmed, whisk in the pumpkin and transfer the mixture to a spouted vessel. Divide equally between (4) 4-ounce ramekins or canning jars.
Sprinkle about a teaspoon of granulated or demerarra sugar over the surface of each custard, then brulee with a kitchen torch or under the broiler.
Recipe adapted from The New Best Recipe by Cook's Illustrated. ©