Easy Pumpkin Creme Brulee Recipe
User Reviews
4.6
Easy Pumpkin Creme Brulee Recipe
Description
The recipe starts by whisking egg yolks and sugar until lightly combined, then blending in pumpkin puree, vanilla, and pumpkin pie spice to infuse the custard with warm autumn flavors. Heating heavy cream to a simmer and slowly mixing it into the egg mixture prevents curdling and ensures a smooth texture. Straining the custard removes any lumps for an even consistency.
The custard is baked in ramekins placed in a water bath to provide gentle, even heat which prevents cracking and helps achieve a silky custard. Cooling at room temperature followed by refrigeration allows the custard to set fully. Just before serving, a sprinkle of sugar is caramelized with a torch or under a broiler to create the classic crisp brulee topping.
This dessert delivers a custard that is both creamy and slightly spiced with pumpkin, offering a seasonal variation on traditional creme brulee. It makes an elegant finish to a meal or a special seasonal treat.
Ingredients
- 6 egg yolk
- 1/3 cup sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
- 1 1/2 cup heavy whipping cream
Instructions
- Gather all the ingredients for the recipe.
- In a large bowl, whisk the egg yolks and sugar until just combined.
- Net, whisk in the pumpkin purée, vanilla extract, and pumpkin pie spice.
- In a saucepan over medium heat, bring the heavy cream to a simmer and immediately take it off the heat. Slowly pour the heavy cream into the egg mixture, whisking constantly so the hot cream doesn't cook the eggs.
- Strain the hot custard through a fine-mesh sieve to catch any clumps that may have accumulated.
- Preheat the oven to 325°F. Place the ramekins into a deep baking dish and evenly distribute the custard into each. Next, fill the baking dish with just enough water that it reaches halfway up the sides of the ramekins. Next, carefully transfer the baking dish onto the middle rack of the oven and bake for 15-30 minutes. Allow the creme brulee to cool down at room temperature. Transfer them into the refrigerator for at least two hours.
- Sprinkle a small spoonful of sugar on top of each creme brulee. Using a kitchen blowtorch, caramelize the sugar on top of each custard. The best way to get even caramelization is to move the torch slowly and consistently, versus keeping it directed in one place (this will burn the custard and sugar).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 277mg | 92% |
| Sodium | 32mg | 1% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 4312IU | 86% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
