Pumpkin Spiced Coconut Crème Brûlée
Pumpkin Spiced Coconut Crème Brûlée
Directions
- Set oven to 325°F. In a saucepan over medium heat combine coconut milk, pumpkin pie spice, vanilla, and salt. Whisk to incorporate and bring to a simmer. Remove from heat.
- In the bowl of a stand mixer fitted with the whisk attachment combine eggs, yolks and sugar. Beat until volume has increased and color is a pale yellow. With mixer on medium, slowly temper hot coconut milk into egg mixture. Whisk until fully incorporated.
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Strain custard mixture through sieve into pitcher. Divide custard mixture evenly between desired ramekins. Place ramekins in a 4" hotel pan. Add boiling water half way up the edge of the ramekins. Bake until custard has set, about 40 minutes.
- Remove from oven and carefully take out of hotel pan. Cool completely and hold refrigerated for service.
- For each serving, dust 2 tablespoons of demerara sugar over the top of a prepared custard. Melt sugar using a blowtorch until caramelized. Garnish as desired and serve.
Ingredients
- 2 cups Thai Kitchen® Coconut Milk
- 2 tsp McCormick Culinary® pumpkin pie spice
- 1 tsp McCormick Culinary® Pure Vanilla Extract, Premium
- 1/4 tsp salt
- 2 ea egg(s)
- 2 ea egg, yolk(s)
- 1/2 cup sugar
- as needed water, boiling
- 1/2 cup sugar, demerara