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Pumpkin Crème Brûlée Recipe

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★★★★★

4.6 from 56 reviews

This decadent Pumpkin Crème Brûlée combines the classic creamy and smooth custard of traditional crème brûlée with the warm, comforting flavors of pumpkin and autumn spices. Served in mini pumpkins or ramekins, it makes an elegant seasonal dessert perfect for festive dinners or cozy nights.

Ingredients

Scale

Custard Ingredients

  • 2 cups Heavy Cream (476g)
  • ⅓ cup Granulated Sugar (67g), plus extra for topping
  • 4 large Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 1 cup Pumpkin Puree (245g)
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Salt

Serving Option

  • 4 Mini Pumpkins (optional, can replace with ramekins)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (160°C). If using mini pumpkins, cut off the tops and scoop out the seeds and pulp, then set aside. Alternatively, line ramekins in a baking dish.
  2. Heat Cream: In a medium saucepan, combine the heavy cream, ground cinnamon, ground ginger, and salt. Heat over medium heat until just simmering, then remove from heat.
  3. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
  4. Combine Pumpkin and Vanilla: Mix the pumpkin puree and vanilla extract into the egg yolk mixture until smooth.
  5. Temper Egg Mixture: Slowly pour the hot cream into the pumpkin and egg mixture while whisking constantly to prevent the eggs from cooking.
  6. Strain and Pour: Strain the custard through a fine mesh sieve to ensure smoothness, then pour evenly into prepared mini pumpkins or ramekins.
  7. Bake in Water Bath: Place the filled pumpkins or ramekins into a large baking dish and add hot water halfway up the sides of the pumpkins or ramekins. Carefully bake for about 40-45 minutes until custards are set but still slightly jiggly in the center.
  8. Cool and Chill: Remove from the water bath, let cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
  9. Caramelize Sugar Topping: Just before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust. If you don’t have a torch, place under a broiler briefly watching carefully.
  10. Serve: Allow the sugar to harden for a minute, then serve immediately and enjoy the creamy, spiced delight with a crunchy caramel top.

Notes

  • You can substitute mini pumpkins with ramekins if mini pumpkins are unavailable.
  • For a deeper flavor, use homemade pumpkin puree or canned pumpkin puree with no added spices.
  • Make sure not to overcook the custard to avoid graininess; it should still have a slight jiggle in the center when done baking.
  • If using a broiler to caramelize sugar, watch closely to prevent burning.
  • The dessert can be prepared a day ahead and refrigerated; caramelize sugar just before serving for best texture.

Keywords: Pumpkin Crème Brûlée, Pumpkin Dessert, Autumn Recipes, Fall Desserts, Crème Brûlée with Pumpkin, Holiday Dessert

Find it online: https://busyrecipe.com/pumpkin-creme-brulee-recipe/