Pumpkin Creme Brulee Recipe
User Reviews
5
Pumpkin Creme Brulee Recipe
Description
The recipe begins by whisking eggs with sugar until smooth, then tempering them with heated heavy cream to avoid scrambling. Pumpkin puree and cinnamon are mixed in before straining the custard to remove any solids, ensuring a fine texture. The custard is poured into individual ramekins and baked in a water bath at a low temperature, gently cooking it until just set with a slight jiggle. After cooling and refrigeration, a layer of sugar is sprinkled on top and caramelized with a handheld torch to form a crisp, golden crust.
The pumpkin adds a subtle earthiness and sweetness balanced by warm cinnamon, integrated within the creamy custard. The custard’s smooth, rich texture contrasts with the brittle caramel topping, a hallmark of creme brulee desserts.
This dessert suits elegant dinners or seasonal gatherings where a refined yet comforting sweet finish is desired. The step to blend pumpkin puree finely and strain the custard helps achieve a refined mouthfeel.
Ingredients
- 1 3/4 cups heavy whipping cream
- 3 egg large, whole
- 1/2 cup sugar plus extra for caramelizing
- 1 cup pumpkin puree
- 1/4 tsp ground cinnamon
What you will need:
- -Ovenproof ramekins or custard cups
- -A handheld torch.
Instructions
- Pre-heat the oven to 300˚ F
- If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
- In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.
- Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
- Slowly add hot cream while whisking (Adding it to quickly can result in scrambled eggs = not good!)
- Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
- Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
- Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
- Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
- Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.
Making the Crisp topping:
- Brulees must be at room temp or cold to caramelize the tops. Don't refrigerate after caramelizing, or the sugar will melt. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Torch the tops moving in a circular pattern until the whole surface is caramelized and sugar turns a rich amber color. When you're ready to eat it, break the sugar topping with a spoon to break it up.
User Reviews
Overall Rating
5
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