PERFECT PUMPKIN CRÈME BRÛLÉE: FALL’S DREAMIEST DESSERT!
PERFECT PUMPKIN CRÈME BRÛLÉE: FALL’S DREAMIEST DESSERT!
Pumpkin Crème Brûlée Recipe
Servings: 6
Ingredients
• For the custard:
• 2 cups heavy cream
• 1/2 cup canned pumpkin puree
• 1/2 cup granulated sugar (plus extra for caramelizing)
• 6 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• A pinch of salt
• For caramelizing the top:
• About 6 teaspoons granulated sugar (1 teaspoon per ramekin)
Instructions
1. Preheat Oven:
Preheat your oven to 325°F (160°C).
2. Prepare the Custard Mixture:
• In a saucepan over medium heat, combine the heavy cream, pumpkin puree, and pumpkin pie spice.
• Heat the mixture until it just starts to simmer, stirring occasionally. Do not let it boil. Remove from heat and let it cool slightly.
3. Whisk Egg Yolks and Sugar:
• In a mixing bowl, whisk the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is smooth and slightly pale.
• Slowly pour the warm cream mixture into the egg mixture, whisking constantly to avoid curdling the eggs.
4. Strain the Mixture:
• To achieve a smooth custard, pour the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.
5. Pour into Ramekins:
• Place six ramekins in a baking dish or roasting pan. Carefully pour the custard into each ramekin, filling them nearly to the top.
6. Create a Water Bath:
• Carefully pour hot water into the baking dish, filling it until the water reaches about halfway up the sides of the ramekins. This will help the custard cook gently and evenly.
7. Bake:
• Carefully place the baking dish in the preheated oven. Bake for 40–45 minutes, or until the custards are set but still have a slight jiggle in the center.
• Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours (or overnight).
8. Caramelize the Sugar Topping:
• When ready to serve, sprinkle 1 teaspoon of sugar evenly over the surface of each custard.
• Use a kitchen torch to melt the sugar until it forms a caramelized, golden crust. If you don’t have a torch, you can use your oven’s broiler, but keep a close eye to prevent burning.
9. Serve:
• Allow the crème brûlée to sit for a minute so the caramelized sugar hardens, then serve immediately. Enjoy the satisfying crack of the caramelized top and the creamy, spiced pumpkin custard underneath!
Enjoy your Pumpkin Crème Brûlée with a dollop of whipped cream or a sprinkle of extra pumpkin spice if you’d like.
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