Description
This Pumpkin Crème Brûlée is a luxuriously creamy dessert that marries the classic French custard with warm autumnal spices and pumpkin puree. Perfect for fall gatherings or a special treat, this recipe features a smooth custard base topped with a crisp caramelized sugar crust, delivering a decadent blend of flavors and textures.
Ingredients
Scale
Custard
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Topping
- 3 tablespoons light brown sugar (for topping)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Prepare a baking dish or a large roasting pan to create a water bath. Place 4-6 ramekins in the pan, leaving some space between them.
- Heat the cream and milk: In a medium saucepan, combine the heavy cream, whole milk, pumpkin puree, cinnamon, nutmeg, ginger, and a pinch of salt. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally. Remove from heat and let it cool slightly.
- Whisk the egg yolks: In a large bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale and slightly thickened.
- Combine the mixtures: Gradually pour the warm cream mixture into the egg yolks while whisking constantly to prevent curdling. Once combined, stir in the vanilla extract.
- Strain the custard: Pour the custard through a fine mesh sieve into another bowl to achieve a silky smooth texture by removing any fibers or curdled bits.
- Fill the ramekins: Evenly pour the custard into the prepared ramekins, filling them almost to the top.
- Create a water bath: Carefully pour hot water into the baking dish around the ramekins until the water reaches halfway up the sides. This ensures gentle and even cooking.
- Bake the custards: Bake for 40-45 minutes, or until the custard is set but still slightly wobbly in the center. Test doneness by gently shaking the ramekin.
- Cool and chill: Remove ramekins from the water bath and allow to cool to room temperature. Then refrigerate for at least 2-3 hours or overnight to set completely.
- Caramelize the sugar: Just before serving, sprinkle a thin, even layer of light brown sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place under a broiler for 2-3 minutes, watching carefully to avoid burning.
- Serve and enjoy: Allow the caramelized topping to cool slightly, then serve this creamy, pumpkin-spiced indulgence immediately.
Notes
- For best results, use a kitchen torch to caramelize the sugar for an even, crisp topping.
- If you do not have a torch, use the broiler method but watch closely to prevent burning.
- Be careful not to overcook the custard; it should be set but slightly wobbly in the center when done.
- Make sure to use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- This dessert benefits from chilling overnight for optimal texture and flavor depth.
