Description
This Pumpkin Crème Brûlée is a decadent fall dessert that combines creamy custard with warm pumpkin spice flavors. Perfectly smooth and topped with a crisp caramelized sugar crust, it’s an elegant twist on the classic French treat, ideal for holiday celebrations or cozy autumn evenings.
Ingredients
Scale
Custard Base
- 1 ½ cups heavy cream
- ½ cup whole milk
- ½ cup canned pumpkin purée (pure pumpkin, not pumpkin pie filling)
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 5 large egg yolks
- ½ cup granulated sugar
Topping
- Extra granulated sugar for caramelizing the tops (about 6 teaspoons)
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C) to ensure it is ready for the custards later.
- Prepare the cream mixture: In a medium saucepan, combine heavy cream, whole milk, canned pumpkin purée, pumpkin pie spice, cinnamon, and vanilla extract. Heat over medium heat until the mixture just begins to steam—avoid boiling to prevent curdling. Remove from heat and let it cool slightly.
- Whisk egg yolks and sugar: In a mixing bowl, whisk together the egg yolks and ½ cup granulated sugar until the mixture is pale and starts to thicken slightly, helping to create a smooth custard.
- Temper the eggs: Slowly pour the warm cream mixture into the egg yolks while whisking constantly. This gradual mixing prevents cooking the eggs too quickly. Strain the combined custard mixture through a fine mesh sieve to remove any clumps or pumpkin fibers.
- Fill ramekins and set up water bath: Divide the custard evenly among 6 ramekins. Place the ramekins in a large baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a gentle cooking environment.
- Bake the custards: Bake for 35-40 minutes, or until custards are mostly set but still slightly wobbly in the centers. This ensures a creamy texture once chilled.
- Cool and refrigerate: Remove ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 4 hours or overnight to let the custard firm up fully and flavors meld.
- Caramelize the topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp, creating the classic brûlée crust. If a torch is not available, broil sugar-topped custards in the oven for 1-2 minutes while watching carefully to avoid burning.
- Serve: Let the caramelized sugar sit for 1-2 minutes to harden, then serve immediately for the perfect balance of creamy custard and crunchy topping.
Notes
- If you don’t have a kitchen torch, you can broil the sugar-topped custards in the oven for 1–2 minutes, watching them closely to prevent burning.
- Use pure canned pumpkin purée, not pumpkin pie filling, for the best texture and flavor.
- Ensure the water bath level is halfway up the sides of the ramekins to promote even baking and prevent cracking.
- Let custards chill thoroughly for the best texture and flavor development.
