Pumpkin Crème Brûlée

This creamy pumpkin crème brûlée adds a seasonal twist on a classic dessert. This delicious fall version of crème brûlée has pumpkin custard spiced to perfection and topped with a caramelized sugar coating.

Prep Time20

Cook Time30

Chill Time4

Total Time4 50

Course: Dessert

Servings: Servings

Author: Alyssa Rivers

Ingredients

2 cups heavy cream
4 egg yolks
½ cup granulated sugar, plus more for topping
⅔ cup pumpkin puree
1 teaspoon vanilla
½ teaspoon pumpkin pie spice

Instructions

Preheat the oven to 325 degrees Fahrenheit.
In a small pot, heat 2 cups heavy cream over medium until steaming and just beginning to bubble at the edges, but not boiling.
Meanwhile, whisk together 4 egg yolks, ½ cup granulated sugar,, ⅔ cup pumpkin puree, 1 teaspoon vanilla, and ½ teaspoon pumpkin pie spice in a medium bowl.
Slowly pour the hot cream into the egg mixture while whisking constantly.
Pour the mixture through a fine mesh sieve. Next, use a rubber spatula to stir the mixture in the sieve, helping the liquid pass through while straining out the pumpkin solids. Afterward, carefully ladle the strained mixture into five 7-8 ounce ramekins.
Place the ramekins in a large baking dish or baking sheet with 1-2 inch sides. Place the pan in the oven and add hot water to it until the water is halfway up the sides of the ramekins, being careful not to splash water into them.
Bake for 30-45 minutes until the custard is mostly set but still has a slight jiggle in the center.
Remove the baking dish from the oven, then carefully remove the ramekins from the water bath and let them cool to room temperature. Chill in the fridge for at least three hours before serving.
When ready to serve, sprinkle each ramekin with 2-3 teaspoons of granulated sugar and tilt the ramekin around until the sugar touches the edges and is even across the top. Use a torch or a broiler to caramelize the sugar. Serve immediately.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.