Pumpkin Cognac Creme Brulee
Indulge in the luxurious flavors of fall with this Pumpkin Cognac Crème Brûlée, a sophisticated twist on the classic French dessert. Rich and velvety, this custard is infused with the warm essence of pumpkin puree, spiced with cinnamon and nutmeg, and elevated with a splash of smooth cognac. A delicate layer of caramelized sugar crowns each ramekin, providing a satisfying contrast to the creamy custard beneath. Perfect for dinner parties or an elegant holiday treat, this dessert is baked in a water bath to ensure a silky texture and refrigerated to achieve its signature firm-yet-soft consistency. Whether enjoyed by the glow of a fall evening or as the grand finale of a festive meal, this crème brûlée offers a perfect harmony of sweetness, spice, and sophistication.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.5 cup Pumpkin puree (unsweetened)
- 0.5 cup Granulated sugar
- 6 large Egg yolks
- 2 tablespoons Cognac
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.25 cup Granulated sugar (for caramelizing)
Instructions
Preheat your oven to 325°F (160°C). Place six 6-ounce ramekins in a baking dish large enough to hold them without touching.
In a medium saucepan, heat the heavy cream over medium-low heat until it begins to lightly simmer (do not let it boil). Remove from heat.
In a large mixing bowl, whisk together the pumpkin puree, 1/2 cup granulated sugar, and egg yolks until smooth and well combined.
Slowly pour the warm cream into the pumpkin mixture while whisking constantly to temper the eggs and prevent curdling.
Stir in the Cognac, vanilla extract, cinnamon, nutmeg, and salt until evenly incorporated.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids, ensuring a smooth custard.
Evenly divide the custard mixture among the six ramekins.
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath to ensure even cooking.
Bake in the preheated oven for 40–50 minutes, or until the edges are set but the centers have a slight jiggle when gently shaken.
Remove the ramekins from the water bath and allow them to cool to room temperature. Then cover them with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set.
Just before serving, sprinkle about 2 teaspoons of granulated sugar evenly over the top of each ramekin.
Using a kitchen torch, caramelize the sugar until golden brown and crisp. Allow the sugar topping to harden for a minute before serving.
Serve immediately and enjoy the creamy, pumpkin-infused custard with its satisfying caramelized sugar crust.
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1587 mg | 529% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 164.4 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 190 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
