Pumpkin Spice Creme Brulee


5 yolks

½ cup sugar

1 tsp cinnamon

½ tsp nutmeg

¼ tsp allspice

2 cups whipping cream

Turbinado sugar, for sprinkling


Whisk the yolks, sugar, cinnamon, nutmeg, and allspice together well.  Whisk until the mixture is slightly thicker and well combined.  Heat the whipping cream gently in a pot until small bubbles just start to form.  Then, slowly drizzle in the egg mixture, whisking constantly to avoid scrambling.  When done, divide evenly amongst 6 ramekins.  Transfer the ramekins carefully to the 6.5qt nonstick cooking pot.  Add boiling water to the pot, coming halfway up the ramekins. Set your KitchenHQ 7-in-1 Air Fryer to: BAKE 300 degrees for 30-35 minutes.  When ready, add the pot and gently bake the creme brulee.  When done, remove and allow to cool completely in the fridge (can be made the day before serving).  When ready to serve, sprinkle some coarse turbinado sugar on each ramekin, then torch or use a KitchenHQ Searing Oven to caramelize the top. 

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