You won’t believe it ’til you try it – but this Skinny Pumpkin White Chocolate Creme Brulee will get you in the fall time mood without the extra guilt!
- 2 ounces White Chocolate, chopped
- 1 Vanilla Bean, halved and scraped of seeds and reserved
- 2 cups Half and Half
- 1 1/2 cup Whole Milk
- 1/4 cup Sugar
- 1/2 tsp Salt
- 1 tsp Pumpkin Pie Spice, divided
- 1/3 cup Pumpkin Puree
- 5 Egg Yolks
- 2 Tablespoons Cornstarch
- 8 tsp Fine Sugar
- Adjust your oven rack to the middle position and heat oven to 300 degrees. Place chopped chocolate into a mix bowl.
- In a sauce pan combine vanilla bean, vanilla bean seeds (caviar), half and half, milk, sugar, salt, ½ tsp pumpkin pie spice and pumpkin puree. Whisk to combine.
- In a small bowl or dish whisk together the egg yolks and cornstarch until they are combined and smooth. Then whisk into milk mixture.
- Bring the entire milk/half and half mixture to a boil over medium high heat, whisking frequently. Whisk until thickened, about 1 to 2 minutes.
- Remove from heat and strain into a bowl containing the white chocolate to remove any clumps and vanilla bean. Stir mixture together to melt and incorporate the white chocolate.
- Bring 2 quarts of water to a boil.
- Place ramekins or other creme brulee dishes into a roasting pan. Divide the thickened custard mixture into the dishes.
- Place the pan and custard onto the oven rack and pour the boiling water around the ramekins until the water comes about ½ way up the sides of the dishes. Gently slide into oven and bake for 30 minutes.
- Transfer the custards to a wire rack to allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold.
- When ready to torch, dab away any condensation from the tops of the custards. In a small dish combine fine sugar and remaining ½ tsp Pumpkin Pie Spice. Sprinkle custards with fine sugar mixture and caramelize with a torch or under a pre-heated broiler. Serve immediately.
Adapted from America’s Test Kitchen Skinny Creme Brulee