Pumpkin Creme Brûlée is a great elegant dessert to make in the fall. It sounds fancy but it is really very easy to make. All you need are a few simple ingredients and a bit of time.
Pumpkin Creme Brûlée has a rich creamy custard base that has pumpkin flavor and the warm spices cinnamon and nutmeg added. It also has a hard caramelized sugar top which is a great contrast to the custard.
This simple pumpkin creme brûlée recipe requires the custard to be cooled for a minimum of two hours in the refrigerator to fully set before the caramelized top is added. It’s well worth the time!
If you are a fan of creamy pumpkin desserts, check out Pumpkin Panna Cotta, and Pumpkin Gingerbread Trifle. Both recipes include creamy pumpkin custard. They would all make great desserts for this time of year and Thanksgiving Dinner.
You might also like Raspberry Creme Brûlée.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Homemade pumpkin puree yields the best flavor. Simply roast or boil a fresh pumpkin, then puree in a blender.
- If using canned pumpkin puree, make sure it is 100% pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.
- Separate the egg yolks from the egg whites when the eggs are cold, but use the yolks at room temperature for the recipe.
RECIPE TIPS:
- Caramelized Top: The secret to a perfect caramelized top is even sugar distribution and a steady hand with the torch. Move the flame continuously to prevent burning one spot.
- Water Bath: Make sure the water is hot when poured into the baking dish. This ensures even and gentle cooking of the crème brûlée.
- Chill Time: Don’t rush the chilling process. Letting the crème brûlée set in the refrigerator allows the flavors to meld and the texture to perfect itself.
SPECIAL EQUIPMENT NEEDED:
- Ramekins: These are small, heatproof dishes in which individual portions of crème brûlée are baked and served. You will need either a 4 or 6 ounce ramekin.
- Culinary Torch: This is used to caramelize the sugar on top of the crème brûlée, giving it its iconic crispy, golden-brown top. If you don’t have a torch, you can use the broiler setting of an oven, but a torch provides more control over the caramelization process.
- Deep Baking Dish or Roasting Pan: This is essential for creating the water bath in which the ramekins are baked. The water bath ensures gentle and even cooking.
- Whisk: Necessary for mixing the egg yolks with sugar and for combining the hot cream mixture with the yolks.
- Kettle or Small Saucepan: Used for boiling water for the hot water bath.
SUBSTITUTIONS:
- Heavy whipping cream can be substituted for the heavy cream.
- The granulated sugar can be replaced with caster sugar or light brown sugar.
- Sweet potato or butternut squash puree can provide a similar texture and slightly different flavor than pumpkin puree.
- Pumpkin Pie Spice can be used if you’re out of cinnamon or nutmeg. Pumpkin pie spice is a mix of spices including cinnamon, nutmeg, ginger, and cloves, so it works well with this dessert.
HOW TO STORE PUMPKIN CREME BRULEE:
- After the Pumpkin Creme Brûlée has set in the refrigerator and before caramelizing the top, you can cover each ramekin tightly with plastic wrap or aluminum foil.
- Stored in this manner, crème brûlée can last in the refrigerator for up to 2-3 days.
- Before serving, remove the wrapping, sprinkle sugar on top in an even layer, and then caramelize using a culinary torch.
- Crème Brûlée can be frozen, but there are a few things to keep in mind. Only freeze crème brûlée that hasn’t had sugar caramelized on top. Allow the crème brûlée to set in the refrigerator first. Wrap each ramekin tightly in both plastic wrap and aluminum foil to prevent freezer burn and to maintain its quality.You can freeze crème brûlée for up to a month.
- Defrost the creme brûlée in the refrigerator.
Pumpkin Creme Brûlée
Print This
Ingredients
- 1 ½ cups heavy cream
- ½ whole milk
- 4 large egg yolks
- ½ cup plus 6 teaspoons granulated sugar, divided
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ teaspoons ground cinnamon
- ¼ ground nutmeg
Instructions
Preheat your oven to 325 degrees.
Set the 6 teaspoons sugar to the side for later use. They will be sprinkled over the tops of the custard to create the caramelized topping.
In a large saucepan, combine the heavy cream, milk, and ¼ cup of the sugar. Turn the heat to medium and bring it just to the boiling point so the sugar dissolves. Do not let it actually boil. Let it sit for 10 minutes to cool slightly.
In a large bowl, whisk together the egg yolks and the other ¼ cup of the sugar. Add the pumpkin, vanilla, cinnamon and nutmeg. Combine well.
Add the cooled cream custard mixture to the bowl and combine well.
Divide the mixture evenly between six 4 ounce ramekins.
Create a water bath for baking. Take a 9″ x 13″ baking pan and fill it halfway up with hot water. Place ramekins into the pan making sure that there is enough water to come halfway up the sides of the ramekins.
Place the pan into the pre-heated oven.
Bake for 40 minutes until the custard is completely set.
Remove the ramekins from the baking pan and let them cool to room temperature on a wire rack. Cover each ramekin with plastic and place it into the refrigerator.
They must sit at least 2 hours before you caramelize the tops. You can keep them up to 24 hours.
Sprinkle 1 teaspoon of sugar evenly over the surface of the custard. Make sure the top is completely covered.
You can place them on a baking sheet under the broiler for 1-2 minutes until the sugar melts and they are browned.
Another method is to use a kitchen torch to melt the sugar and then continue until it has deepened in color and has become caramelized.
