Description
Pumpkin Crème Brûlée is a decadent twist on the classic French dessert, perfect for fall and the holiday season. The rich, creamy custard is infused with warm pumpkin and spices, while the crispy, caramelized sugar top adds the signature brûlée crunch. This pumpkin-flavored dessert will be a crowd-pleaser at your next dinner party or Thanksgiving feast!
Ingredients
Scale
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- 3 tablespoons light brown sugar (for topping)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Prepare a baking dish or a large roasting pan to create a water bath. Place 4-6 ramekins (depending on size) in the pan, leaving some space between them.
- Heat the cream and milk: In a medium saucepan, combine the heavy cream, milk, pumpkin puree, cinnamon, nutmeg, ginger, and a pinch of salt. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally. Remove from heat and let it cool slightly.
- Whisk the egg yolks: In a large bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale and slightly thickened.
- Combine the mixtures: Gradually pour the warm cream mixture into the egg yolks, whisking constantly to avoid curdling the eggs. Once combined, add the vanilla extract and stir well.
- Strain the custard: For a silky smooth texture, strain the custard through a fine mesh sieve into another bowl to remove any pumpkin fiber or curdled egg bits.
- Fill the ramekins: Pour the custard mixture evenly into the prepared ramekins, filling them almost to the top.
- Create a water bath: Carefully pour hot water into the baking dish, around the ramekins, until the water reaches halfway up the sides of the ramekins. This will help cook the custard evenly and gently.
- Bake: Bake the crème brûlées in the preheated oven for 40-45 minutes, or until the custard is set but still slightly wobbly in the center. You can test it by gently shaking the ramekin—if the custard jiggles lightly in the middle, it’s done.
- Cool and chill: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate the crème brûlées for at least 2-3 hours, or overnight, to set completely.
- Caramelize the sugar: Just before serving, sprinkle an even layer of brown sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crisp crust. (Alternatively, place the ramekins under a broiler for 2-3 minutes, watching carefully to avoid burning.)
- Serve and enjoy: Allow the caramelized top to cool slightly before serving. Enjoy this creamy, pumpkin-spiced indulgence!
Notes
- If you don’t have a kitchen torch, you can broil the sugar under a high broiler for 2-3 minutes, but keep a close eye on it to prevent burning.
- You can substitute the whole milk with more heavy cream for a richer custard.
- Make sure the custard is fully set before refrigerating, as it needs to cool completely to develop the right texture.
- For a twist, add a pinch of ground clove or cardamom for an extra layer of spice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 ramekin
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 65mg
- Fat: 25g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 225mg