Pumpkin Spice Creme Brulee Recipe

Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.

Combine heavy cream pumpkin pie spice and vanilla extract in a pot over low heat. Cook stirring occasionally until the temperature of the liquid reaches 158 degrees F (70 degrees C) 2 to 4 minutes; do not overheat.

Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced about 20 minutes.

Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.

Remove jars and let cool until safe to handle at least 15 minutes. Prepare a large bowl with ice and water.

Place jars in the ice bath until completely cool at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes a few seconds each. Let stand until surfaces harden about 5 minutes.