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Pumpkin Crème Brûlée Coffee Sauce

This luscious and velvety pumpkin crème brûlée coffee sauce is easily my favorite way to elevate any cup of coffee.
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Cook Time 20 minutes
Course Drinks

Equipment

  • Heat Proof Bowl
  • Saucepan
  • Airtight container

Ingredients
  

Egg Custard

  • 4 Egg Yolks
  • 1/2 Cup Cane Sugar

Caramelized Sugar

  • 1/2 Cup Cane Sugar (for caramelizing)
  • 1 Cup Water
  • 2 Tsp Pumpkin Spice
  • 1/2 Tsp Salt
  • 1 Tbsp Vanilla Extract
  • 1/2 Cup Pumpkin Purée (170 grams)

Instructions
 

Making The Custard

  • Place a heatproof bowl over a steaming pot of water creating a double broiler.
  • Whisk together the eggs and 1/2 cup sugar, continue whisking until the sugar dissolves and the mixture becomes pale yellow and fluffy (10 minutes). Remove from heat and set the custard aside

Caramelizing Sugar

  • In a medium saucepan over medium-high heat, add the 1/2 cup of sugar.
  • Cook until the sugar melts and becomes a golden caramel, stirring occasionally.
  • Once the sugar is fully melted, carefully add the water, pumpkin purée, pumpkin spice, vanilla, and salt. Stir until fully combined and smooth.
    Combine:
    Slowly pour the warm caramelized sugar mixture into the custard, whisking constantly to temper the eggs. Add a little at a time to ensure you don’t seize the eggs stirring until fully incorporated.

Store

  • Transfer the sauce to an airtight container and refrigerate. The sauce will keep for up to two weeks.