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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
Ingredients Equipment Method

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)

Equipment

  • Heat Proof Bowl
  • Saucepan
  • Airtight container

Method
 

Making The Custard
  1. Place a heatproof bowl over a steaming pot of water creating a double broiler.
  2. 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
  1. In a medium saucepan over medium-high heat, add the 1/2 cup of sugar.
  2. Cook until the sugar melts and becomes a golden caramel, stirring occasionally.
  3. 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
  1. Transfer the sauce to an airtight container and refrigerate. The sauce will keep for up to two weeks.