Description
This Pumpkin Crème Brûlée recipe offers a creamy, velvety custard infused with warm fall spices and smooth pumpkin puree, topped with a crisp caramelized sugar crust. Perfect for Thanksgiving or any autumn gathering, this French-American dessert combines classic elegance with seasonal flavors.
Ingredients
Scale
Custard Mixture
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup canned pumpkin puree
- 1/3 cup granulated sugar (plus extra for topping)
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C) to prepare for baking the custards. This temperature ensures even cooking without curdling the eggs.
- Warm Cream Mixture: In a medium saucepan over medium heat, combine heavy cream, milk, and pumpkin puree. Stir until warm but not boiling to blend the flavors and gently heat the mixture, then remove from heat.
- Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth to create a flavorful custard base.
- Temper the Eggs: Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly. This gradual combination prevents the eggs from scrambling.
- Strain Custard: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and achieve a silky smooth texture.
- Fill Ramekins: Divide the custard evenly among 6 ramekins, setting up individual portions for baking.
- Prepare Water Bath: Place the ramekins in a deep baking dish and carefully fill the dish with hot water halfway up the sides of the ramekins. This water bath helps regulate temperature and cook custards evenly.
- Bake Custards: Bake for 35–40 minutes or until the centers are just set with a slight wobble, indicating creamy custard consistency.
- Cool and Chill: Remove ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely.
- Caramelize Sugar Topping: Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the tops until golden and crisp, forming the signature brûlée crust. Alternatively, broil for 1–2 minutes, watching carefully to avoid burning.
- Serve: Serve immediately to enjoy the contrast between the creamy custard and crisp caramelized sugar topping.
Notes
- If you don’t have a torch, you can broil the tops in the oven for 1–2 minutes, watching carefully to avoid burning.
- For extra flavor, add a splash of bourbon or maple extract to the custard mixture before baking.
- Ensure to temper the eggs carefully to avoid scrambling.
- Use full-fat dairy for the best creamy texture.
- Refrigerate custards overnight for easier caramelizing and improved flavor melding.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 ramekin (approx. 120g)
- Calories: 320
- Sugar: 24g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 215mg
