I have always been smitten with vanilla. There is just something about the smooth, creamy flavor that makes me always choose it over its chocolate counterpart.

In the last year, I have enjoyed sampling vanilla beans from places like Indonesia, Mexico, and India and I am always mesmerized by the intoxicating aromas and nuances of flavors.

I am really thrilled to kick off the goodLife {eats} and My Baking Addiction Holiday Recipe Exchange with a delicious Vanilla Infused Pumpkin Spice Crème Brulee sponsored by Beanilla Trading Company.

This crème brulee is loaded with autumn flavors that only highlight the lovely taste of Madagascar Vanilla from Beanilla. I wish I could send each of you a vanilla bean from Beanilla so you could experience the amazing quality and flavor of these premium vanilla beans. These beans have truly become a must have item in my baking arsenal.

Wow your family by shaking up your Thanksgiving dessert table with this fantastic custard, I am betting this is one dish that won’t be there to accompany those cold leftover turkey sandwiches. Be sure to head over to goodLife {eats} to check out the salted caramel deliciousness that Katie created for our first recipe exchange.

How To Participate

For a chance to win a gift basket of Beanilla products valued at over $150:

  1. Write and post a recipe on your blog featuring VANILLA.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Beanilla.” in your blog post.
  3. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  4. Submit your post before November 20, 11:59 pm. On November 21, 12:00 am the widget will switch to voting mode. Be sure to encourage your readers to vote for you and/or vote for your favorites.
  5. Anyone can participate in the link up, but the prize will ship to US residents only.
  6. More detailed info, including buttons for your posts are available here.

Holiday Recipe Exchange

Link Up Your Recipes:

This Week’s Prize:

Vanilla Gift Basket (2 winners) $150+ value

  • 5 – Tonga Vanilla Beans – Packaging Vacuum Sealed Package
  • 5 – Madagascar Vanilla Beans – Packaging Vacuum Sealed Package
  • 5 – Indian Vanilla Beans – Packaging Vacuum Sealed Package
  • 5 – Mexican Vanilla Beans – Packaging Vacuum Sealed Package
  • 5 – Tahitian Vanilla Beans – Packaging Vacuum Sealed Package
  • 5 – Indonesian Vanilla Beans, Organic – Packaging Vacuum Sealed Package
  • 5 – Beanilla Vanilla Beans – Packaging Vacuum Sealed Package
  • Mexican Vanilla Extract, 2-Fold (8 fl oz.)
  • Madagascar Vanilla Extract, 2-Fold (8 fl oz.)
  • Beanilla Vanilla Extract, 2-Fold (8 fl oz.)
  • Ground Vanilla Beans, Madagascar (1/2 oz.)
  • Ground Vanilla Beans, Tahitian (1/2 oz.)
  • Bourbon-Madagascar Vanilla Paste, 3-Fold (1 oz.)
  • Tahitian Vanilla Paste, 3-Fold (1 oz.)
  • Vanilla Fleur de Sel (Sea Salt)
  • Tahitian Vanilla Sugar

Recipe Theme Schedule:

recipe exchange schedule

breakstone post

Pumpkin Spice Crème Brulee

infused with Madagascar Vanilla


1 whole vanilla bean
1 1/2 cups heavy cream
1/2 cup whole milk
3/4 teaspoon pumpkin pie spice
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree

1/3 cup granulated sugar for bruleed topping


1. Preheat the oven to 300 degrees F.

2. Slice the vanilla bean in half and scrape out the caviar from inside the bean; reserve the bean.

3. In a medium saucepan, heat the cream, vanilla bean and scraped caviar, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. Remove bean from cream mixture.

4. In a large bowl, whisk the egg yolks with 1/2 cup granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.

5. Bake in the center of the oven until almost set but still a bit soft in the center, 40-50 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes.

6. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.

7. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.


adapted from Gale Gand

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