Pumpkin Pie Creme Brulee

Pumpkin Pie Creme Brulee


1 cup heavy cream

½ teaspoon ground cinnamon

Pinch of freshly grated nutmeg, about 1/8 teaspoon

¼ teaspoon ground ginger

½ cup Torani Pumpkin Pie Syrup

4 egg yolks

½ cup pumpkin pie puree

4 tablespoons turbinado sugar


Preheat oven to 325 degree Fahrenheit In a small saucepan, heat heavy cream to a simmer. In a medium bowl whisk together cinnamon, nutmeg, ginger, Torani Pumpkin Pie Syrup, egg yolks and pumpkin puree. Slowly temper the mixture with the warmed cream, whisk continuously until fully incorporated. Pour batter evenly into the ramekins and place in a roasting pan. Fill roasting pan with warm water until it reaches halfway up the sides of the ramekins to create a water-bath. Bake for 45-50 minutes until the center top of each ramekin no longer jiggles. Remove and cool completely in refrigerator, at least 1 hour. Sprinkle each ramekin with 1 tablespoon turbinado sugar and using a kitchen blow-torch (or broiler) caramelize the sugar.