Pumpkin Spice Dulce de Leche Sous Vide Creme Brûlée

Directions

1. Pre-heat sous vide to 80°C. (We used an Anova Culinary Sous Vide.)

2. Heat your heavy cream to 150°F.

3. Separate your egg yolks into a bowl, add in your sugar, pumpkin spice seasoning, vanilla, salt and dulce de leche, mix together.

4. Slowly incorporate your hot cream with your egg mixture (tempering) by adding a small amount of your cream to your eggs at a time and vigorously mixing so your eggs don’t scramble. Pour through a sieve to get rid of the foam.

5. Pour your creme brûlée mix into your glass jars the have sealable lids. Screw the lids on only finger tight so the jars won’t break in the water bath.

6. Carefully add your jars into the water bath and cook for 1 hour.

7. Remove from the water bath and place into the fridge for at least 4 hours ideally overnight.

8. Once your creme brûlées are cold and set, remove from fridge 10 mins before torching (so the glass doesn’t break from the heat).

9. Add about 1 tbsp of sugar per jar and carefully torch the sugars, being careful not to burn yourself or burning the sugars.

10. Let cool for 5 minutes after torching, then break through your crunchy caramel and enjoy this delicious dessert!