Creme brulee in the middle of summer? Why yes, why not!! I am not shy of turning on my oven in the summer months but I make sure it is for special treats. Like this fresh strawberry cake or this passionfruit creme brulee. The temporary increase in house temp is worth the delightful silky creamy custard that is this creme brulee. 

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 Hi friends!! I have another lemon recipe for you. I know I know, we’ve been on a lemon roll here the past few weeks starting with this lemon pudding cake and last week’s blackberry lemon roll cake. But I can’t help it! It’s all so good and ‘Tis the season for spring and lemon desserts. Today’s is a special recipe that is perfect for your Mother’s Day celebrations. This lemon creme brulee is begging for you to add it to your baking list. It’s a sweet, silky and tart custard under a crunchy sugar topping. 

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I have a thing for creme brulee and this honey caramel creme brulee today is no exception. Silky, smooth custard underneath a hard shell of caramelized sugar always get it. My first homemade creme brulee recipe came from my OBGYN. She wrote her mother’s recipe on the back of a prescription and I transformed it into this vanilla bean creme brulee. Ever since, I’ve used that as the base recipe for all things creme brulee related including this pumpkin maple creme brulee.

Whenever I need to try some new flavors, I find myself turning to custard desserts for a place to experiment. This honey caramel creme brulee was truly an experiment after my good pal Allie over on Baking A Moment told me about a new caramel she created; honey caramel. She raved about it so much that I had to try it. Even before publishing her apple honey cake recipe with it, she texted me the honey caramel recipe. It was incredible as she described, so earthy and perfect for fall spiced desserts. I wondered what to use this caramel in as I was going through my fall baking list, I decided on a creme brulee and what a great idea it turned out to be.  The creamy custard is greatly enhanced with this honey caramel sauce that is rich in flavor.

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Happy Monday friends! Even though the state of our country is in disarray right now, I am choosing to focus my energy on positive interactions and passing the love around. Talking about love, Valentine’s Day is just around the corner. I will be sharing lots of new Valentine’s Day desserts for you and your loved ones. Last year, I was unable to do much baking during this time of the year as I was finishing my degree. But this year, I am ready!! Starting with this grapefruit creme brulee.

Creme brûlée is the perfect lover’s dish and this winter version needs to be your Valentine’s Day dessert of choice.

I love making creme brulee ever since my OBGYN wrote her mother’s recipe for me on the back of a prescription. I made her vanilla bean creme brulee and it has since been the base for all my creme brulee recipes on the blog. It is extremely easy to whip up and fancy to serve at home.

Before I made her recipe, I always assumed creme brulee is hard to make. My friends if you have not yet tried making creme brulee, don’t wait any longer. So easy as whipping together warm heavy cream and egg yolks to make the base. You can then use that base as a blank canvas. I’ve infused white chocolate and peppermint in some, pumpkin puree or in this case fresh grapefruit juice and coconut cream.

The grapefruit is a perfect winter addition and the hint of coconut adds a bit of the tropics to this creme brûlée. If you don’t like the tart citrus, you can always substitute for a sweet citrus like blood oranges.

This Valentine’s Day be sure to add this grapefruit creme brulee to your list! Heck, make it a few weeks in advance to ‘test’ it and enjoy for yourself.

And as we share one sweet recipe after another here, remember to share these with your friends, family and neighbors. Our communities need more love and sweetness.

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Yield: 6 servings

Grapefruit Coconut Creme Brulee

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 vanilla bean (I used Neilsen Massey vanilla beans)
• 2 cups heavy cream
• ½ cup coconut cream
• 3 tablespoons grapefruit juice
• 8 egg yolks
• ½ cup granulated sugar
• Topping: ¼ cup turbinado sugar (or superfine sugar), fresh grapefruit, toasted coconut

Instructions

1. Preheat oven to 300 degrees F.
2. Split the vanilla bean in half and scrape the seeds out with a knife. Combine the vanilla bean seeds with heavy cream, coconut cream and grapefruit juice in a medium saucepan. Heat over medium heat until cream starts foaming around the edges. Do not boil. Let cool for about 10 minutes. Strain mixture to remove vanilla beans.
3. In a large bowl, whip the egg yolks and sugar until pale yellow in color and slightly thicken. While stirring constantly, gradually add the hot cream mixture into the eggs mixture. Add the cream slowly to avoid cooking the eggs. Mix until combined.
4. Pour equal amounts into 6 ramekins (6 ounces each). Transfer ramekins to baking pans (9-inch or bigger) and fill baking pans with hot water about halfway up the sides of ramekins.
5. Bake custards until set but still jiggly in the center, about 35-40 minutes. Remove from oven and let cool on cooling rack. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
6. When ready to serve, sprinkle about 1 tablespoon turbinado sugar over each ramekin. Using a torch, melt the sugar until golden brown. Or using an oven set to broil, broil for 30 seconds to a minute to melt the sugar. Be careful not to burn the sugar (like I did).
7. Let cool until the sugar hardens.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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Today we are throwing a surprise virtual bridal shower for a special friend!! Nora from A Clean Bake is getting married next month and a few of her online buddies are showering her in bridal desserts and well wishes, wishing we could celebrate with her in person! If you don’t know Nora, she is one of the sweetest and nicest bloggers out there and her passion for clean baking is so inspiring. I love her blog and recipes. She is a baking rockstar!

I found out recently that Nora and I have one more thing in common (you know, besides our love for baking!!). She watches Scandal and makes sweet treats to enjoy while watching! I’ve had a weekly Grey’s night with my girlfriends for as long as I can remember. It’s our time of the week to get together, to catch up, eat and watch our favorite shows. It started with Grey’s, then Private Practice and now Scandal!! With only two of us still in the same city, our tradition hasn’t died and I still bake for us every week.

A few weeks ago, I made this pumpkin maple creme brûlée for us to enjoy as we watched the season premiere of Scandal. This seasonal pumpkin maple creme brulee is a creamy silky custard with warm spices and sweet maple syrup that’s just so indulgent.

I love creme brulee and I am so happy I tried making it at home. Making creme brulee is very easy as I found out a few months ago when I tried it for the first time in this vanilla bean creme brulee. It’s just whipping up a basic custard (egg yolks, cream and sweetener) and baking it until set. In this case, I added some pumpkin puree, spices and maple syrup to the custard. Chill custard overnight and when ready to serve, sprinkle with sugar.

Using a kitchen torch, you melt the sugar for that classic crunch topping. See? Easy! But don’t get carried away with the flame and burn your sugar (like I did!!). The result is a creamy, sweet and spiced custard full of pumpkin flavor!

Nora, I hope you can try this sometime (with coconut milk!).  Congratulations on your wedding in advance!! Wishing you a beautiful and special day 🙂 You are going to be a beautiful bride!! Many many happy years to you and the hubs!

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Yield: 4 servings

Pumpkin Maple Creme Brulee

Silky smooth pumpkin creme brûlée is sweetened with maple syrup and filled with warm spices. This elegant (yet easy) dessert will leave your holiday guests wanting more.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

2 cups heavy cream (or 2 cups full fat coconut milk) 6 large egg yolks ⅓ cup maple syrup ½ cup pumpkin puree 1 teaspoon vanilla extract 1 teaspoon cinnamon ¼ teaspoon ground ginger ⅛ teaspoon cloves ⅛ teaspoon nutmeg Topping: ¼ cup granulated sugar

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• 2 cups heavy cream (or 2 cups full fat coconut milk)
• 6 large egg yolks
• ⅓ cup maple syrup
• ½ cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon cloves
• ⅛ teaspoon nutmeg

Instructions

1. Preheat oven to 300 degrees F.
2. Place the heavy cream in a medium saucepan and heat over medium heat until cream starts foaming around the edges. Do not boil. Let cool for about 10 minutes.
3. In a large bowl, whip the egg yolks and maple syrup until pale yellow in color and slightly thickened. Whip in the pumpkin puree, vanilla extract and spices. While stirring constantly, gradually add the hot cream mixture into the eggs mixture. Add the cream slowly to avoid cooking the eggs. Mix until combined.
4. Pour equal amounts into 4 ramekins (6 ounces each). Transfer ramekins to baking pans (9-inch or bigger) and fill baking pans with hot water about halfway up the sides of ramekins.
5. Bake custards until set but still jiggly in the center, about 35-40 minutes. Remove from oven and let cool on cooling rack. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
6. When ready to serve (and only then), sprinkle each ramekin with about 1 tablespoon granulated or turbinado sugar. Using a torch, melt the sugar until golden brown. Or using an oven set to broil, broil for 30 seconds to a minute to melt the sugar. Be careful not to burn the sugar.
7. Let cool until the sugar hardens.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Thank you Meriem for organizing this for Nora!! Here are all the wonderful ladies celebrating Nora today. Be sure to check the out and stop by A Clean Bake to congratulate Nora!

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One of the main reasons why I started blogging was to document my progress as I taught myself how to bake from scratch. And I mean from scratch as a 28-year-old woman. Before then, I had never baked before and my enjoyment of baked goods was limited to other kitchens, bakeries, and restaurants. However as I am now getting comfortable with my mixer, I forget sometimes that there are still a lot of things that remain daunting to me. Despite being able to whip up a mean chocolate peanut butter cake in no time or create a pretty pink velvet cupcake, I have yet to attempt things like soufflés, crème brûlée, bread making, éclairs or puff pastries. These are all residents of my incredibly daunting list.

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