Pumpkin Creme Brûlée is a great 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.
This dessert has a rich custard base that has pumpkin, cinnamon and nutmeg added. It also has a hard caramelized sugar top which is a great contrast to the custard. This simple dessert requires the custard to be cooled for a minimum of two hours in the refrigerator to full set before the caramelized top is added. It’s well worth the time!
You might also like Raspberry Creme Brûlée.
Pumpkin Creme BrûléePrint This
- 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
Preheat your oven to 325 degrees.
Set the 6 teaspoons of 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 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. Add the ramekins to the pan and place the pan in the oven.
Bake for 40 minutes until the custard is completely set.
Remove the ramekins from the baking pan and let them cool for 15 minutes. 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 tops of the custards. 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 and to melt the sugar and then continue until it has deepened in color and has become caramelized.