Pumpkin Crème Brûlée
User Reviews
5
8 reviews
Excellent
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
4 hrs 20 mins
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Total Time
5 hrs 20 mins
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Servings
4 Servings
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Course
Dessert
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Cuisine
International
Pumpkin Crème Brûlée
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A recipe for Pumpkin Crème Brûlée! This creamy vanilla and pumpkin custard is topped with a layer of caramelized sugar for a fun fall-inspired twist on the classic dessert.
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Ingredients
- 1 1/2 cups heavy cream 355 milliliters
- 1 vanilla bean
- 1 teaspoon pumpkin pie spice
- 1/4 cup light brown sugar 50 grams
- 1/4 cup granulated sugar 50 grams
- 5 egg large yolks
- Pinch salt
- 1/2 cup pumpkin puree 120 grams
Topping:
- 1/4 cup granulated sugar 50 grams
- Whipped Cream
- cinnamon sugar for sprinkling, or pumpkin pie spice
Instructions
- Place 4 (6 ounce, 170 milliliter) ramekins in a deep, large baking dish and set aside.
- In a small saucepan, place the heavy cream over medium heat. Scrape in the seeds from the vanilla bean and add the emptied pod. Whisk in the pumpkin pie spice.
- Once the cream begins to steam, but not boil, remove from heat, cover, and steep for 20 minutes.
- Preheat oven to 325˚F (160˚C).
- In a medium bowl, whisk together the brown sugar, granulated sugar, egg yolks, and salt until light and thickened.
- Remove the pod from the heavy cream. While whisking the eggs, slowly add the heavy cream in a thin stream, careful not to heat the eggs too quickly or beat too much air into the mixture. If any of the eggs scramble, strain the mixture.
- Whisk in the pumpkin puree.
- Divide the custard evenly among the ramekins. Carefully fill the pan halfway up the ramekins with hot water without splashing any into the ramekins.
- Gently transfer the pan to the preheated oven without splashing any water. Bake until set, but still a little loose in the center, 35-45 minutes.
- Carefully remove the ramekins from the baking dish and allow to cool to room temperature on cooling rack.
- Cover and refrigerate 4 hours to overnight.
- Once ready to serve, top each custard with an even layer of sugar, about 1 tablespoon (12 grams). Move the flame from a culinary torch across the entire surface until the sugar starts to darken and caramelize.
- Serve immediately with whipped cream and a sprinkling of cinnamon sugar or pumpkin pie spice.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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