Pumpkin Spice Crème Brûlée

Crème brûlée might sound like a dessert you’d order at a fancy French restaurant, but trust me, if you can do a little whisking, you can make this at home. And you should, because this version tastes like autumn coziness in a ramekin. The silky-smooth custard is loaded with pumpkin puree and a sprinkle of pumpkin pie spice (because if you're going to make crème brûlée in the fall, you have to do it right). Crack through that caramelized sugar top with your spoon, and you’ll be in pumpkin spice heaven. If you still can’t get enough pumpkin goodness, try pumpkin spice cupcakes or pumpkin banana bread next—you’ll be glad you did.

Is there a substitute for pumpkin pie spice?

The good news is that you can easily make your own pumpkin pie spice using ingredients you probably already have in your pantry. This warm blend is made from ground cinnamon, ginger, nutmeg, allspice, and cloves. You could also substitute apple pie spice.

Do you need a kitchen torch to make crème brûlée?

Nope. If you don't have (or don't feel comfortable using) a kitchen torch, place the sugar-topped ramekins on a baking sheet and stick them on the top rack of the oven under the broiler for 3 to 4 minutes. Keep a close eye on your dessert and rotate the baking sheet as needed—some broilers have hot spots, and the sugar can burn quickly.

Can you make crème brûlée ahead of time?

You can bake and chill the custards (without the sugar topping) up to two days in advance. Keep them covered in the refrigerator until you're ready for dessert. Add the sugar and brûlée them just before serving. Otherwise, the sugar will soften, and you'll miss out on that satisfying crack at the table.