Pumpkin Creme Brulee
Indulge in the luxurious flavors of fall with this rich and creamy Pumpkin Crème Brûlée, a decadent twist on the classic French dessert. Featuring velvety pumpkin puree and perfectly spiced with warm pumpkin pie spice, this easy-to-make custard combines the cozy essence of autumn with the elegance of a caramelized sugar topping. Gently baked in a water bath to achieve its signature silky texture, this dessert is finished with a crackly layer of golden sugar, creating a delightful contrast with every spoonful. Perfect for holiday gatherings or an intimate dinner, this make-ahead treat is not only stunningly delicious but also easy to prepare. Whether you're craving a festive finale or a sophisticated dessert experience, this Pumpkin Crème Brûlée is sure to impress!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Pumpkin puree
- 1/2 cup Granulated sugar
- 2 tablespoons Brown sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice
- 1/4 teaspoon Salt
- 4 teaspoons Granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and set aside.
In a mixing bowl, whisk together the egg yolks, granulated sugar, and brown sugar until the mixture is pale and thick.
Slowly drizzle the warm heavy cream into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Once combined, stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt until fully incorporated.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or solids.
Divide the mixture evenly among 4 ramekins, filling them about 3/4 full.
Place the ramekins in a large baking dish or roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the pan to the preheated oven and bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Cover each ramekin with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
Before serving, sprinkle 1 teaspoon of granulated sugar evenly over the surface of each custard.
Use a kitchen torch to caramelize the sugar by moving the flame in small circles until the sugar melts and turns golden brown. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
Allow the caramelized sugar to cool and harden for 1-2 minutes, then serve.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 143.1 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 185 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 608 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.
