Crème brûlée may sound like a restaurant-only dessert, but this fall-inspired twist makes it easy to create at home. By starting with real vanilla ice cream, you get a silky custard base in less time — and the addition of warm pumpkin spices makes it perfect for cozy nights, holiday gatherings, or whenever you want to impress without the stress.
We love pairing this with our own Dadora Tahitian vanilla powder for unmatched aroma and depth of flavor. For the spice blend, you can mix your own at home (see recipe below) — but if you’d rather keep it simple, we recommend the pumpkin spice from our friends at Burlap & Barrel. It’s beautifully balanced and saves you a step in the kitchen.
Ingredients (serves 4 people)
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4 ⅛ cups (33.8 oz) vanilla ice cream, softened
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4 large egg yolks
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2 tsp pumpkin spice blend (see below, or use Burlap & Barrel's pre-made blend)
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4 tbsp granulated sugar
Pumpkin Spice Blend:
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1 tsp cinnamon
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1 tsp ginger
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1 tsp allspice
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1 tbsp Dadora Pure Tahitian Vanilla Powder
Method:
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Heat your oven to 320°F (160°C). Arrange 4 ramekins inside a deep baking dish.
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Let the vanilla ice cream soften until fully melted — about 20 minutes on the counter. This becomes your custard base.
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Whisk in the egg yolks and pumpkin spice until the mixture is completely smooth.
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Pour into the ramekins. Carefully pour hot water into the baking dish until it comes halfway up the ramekins (this gentle water bath keeps the custard creamy).
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Bake for 25–30 minutes, or until the edges look set but the center still has a delicate wobble.
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Remove from the oven and let cool on a rack. Cover each ramekin and refrigerate at least 2–3 hours (overnight is best).
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When ready to serve, sprinkle sugar evenly over the tops. Caramelize with a torch until you get that signature golden, crackly crust.
Pair this dessert with a dusting of extra cinnamon or a dollop of whipped cream flavored with Dadora vanilla extract for even more depth.