KEY INGREDIENTS
INGREDIENTS
  • 1 cup Coffee mate® Pumpkin Spice Flavor Liquid Coffee Creamer
  • 1 cup heavy whipping cream
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • 5 tablespoons light brown sugar
MAKE IT
Step 1
Preheat oven to 350° F.
Step 2
Place Coffee mate Pumpkin Spice Flavor Liquid, cream, granulated sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.
Step 3
Pour mixture into five 6-ounce custard cups. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.
Step 4
Bake for 1 hour, 10 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.
Step 5
Preheat broiler. Sprinkle each crème brûlée evenly with brown sugar. Broil for 2 minutes or until sugar is melted and caramelized. Refrigerate for 30 minutes or until topping hardens.
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