Pumpkin Creme Brulee
User Reviews
5
Pumpkin Creme Brulee
Description
This Pumpkin Creme Brulee adapts the traditional custard by incorporating pumpkin puree into a mix of egg yolks, granulated sugar, heavy cream, and vanilla extract. The mixture is gently heated to combine flavors and then tempered into the egg yolks to avoid scrambling. The custard is poured into ramekins and baked in a bain-marie (water bath) at 325°F, ensuring even, delicate cooking without curdling.
Once chilled, the custards are coated with an additional layer of granulated sugar, which is then caramelized with a broiler or torch to create a crisp, crackly top. The resulting dessert features a rich, silky base with a contrasting caramel crust and a gentle pumpkin flavor underpinning the sweet vanilla notes.
This dessert suits autumnal or holiday occasions, with the pumpkin element providing festive character. It pairs nicely with light garnishes or spiced beverages.
Broiling to caramelize sugar requires close attention to prevent burning. Chilling the custards before applying sugar helps maintain texture and shine in the final topping.
Ingredients
- 12 oz heavy whipping cream
- 1/2 cup pumpkin puree
- 3/4 cup granulated sugar divided
- 1 tsp vanilla extract
- 3 large egg yolk
- granulated sugar additional, for topping
Instructions
- Preheat oven to 325°F.
COMBINE EGGS AND SUGAR
- In a mixing bowl, add egg yolks and 1/2 cup of the sugar. Whisk to combine.
SIMMER CREAM MIXTURE
- Add heavy whipping cream, pumpkin puree, vanilla and remaining 1/4 cup sugar to a saucepan. Heat over MED heat, stirring to combine well and stirring often.
- Once the mixture starts to simmer, remove from the heat and continue stirring.
TEMPER THE EGG YOLKS
- Remove about 1/3 cup of the pumpkin mixture and add it slowly to the egg yolk mixture, whisking continuously as you add it. Keeping the whisk moving quickly keeps the eggs from scrambling from the heat.
ADD THE REST OF THE PUMPKIN MIXTURE
- Continuing to whisk, add the remainder of the pumpkin mixture to the bowl.
PREPARE DISH AND RAMEKINS
- Add ramekins to a baking dish.
TRANSFER CUSTARD/ADD WATER
- Carefully ladle the custard into the ramekins, filling them most of the way up.
- Carefully add hot (but not boiling) water to the baking dish, making sure it doesn't get into the ramekins, until there's about 1/2 inch of water in the baking dish.
BAKE
- Bake at 325°F for approximately 40-45 minutes, until edges are set and centers are jiggly, like jello.
COOL
- Remove ramekins from baking dish and add to a wire rack. Let stand for at least 1 hour to cool.
CHILL
- Loosely cover and place ramekins in refrigerator to chill for at least 4 hours, up to 2 days.
CARAMELIZE THE SUGAR
- Using granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately.
Notes
- After chilling, place ramekins on a baking sheet and broil on high to caramelize the sugar topping carefully.
- Watch the sugar closely during broiling to avoid burning the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4individual
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 255mg | 85% |
| Sodium | 40mg | 2% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 6200IU | 124% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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