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

In a small pot, heat the cream over medium until steaming and just beginning to bubble at the edges, but not boiling.
Meanwhile, whisk together the egg yolks, granulated sugar, pumpkin, vanilla, and 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, being careful not to splash water into the ramekins until the water is halfway up the sides of them.
Preheat the oven to 325 degrees Fahrenheit. Bake for 30-45 minutes until it’s mostly set but still has a slight jiggle.
Remove from the oven, carefully remove from the water bath, and let 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

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