Description
This Easy Pumpkin Crème Brûlée recipe combines the rich, creamy texture of classic crème brûlée with the warm flavors of pumpkin and autumn spices. Perfect for fall desserts, it features a smooth pumpkin-infused custard topped with a crisp caramelized sugar crust, baked gently in a water bath for a silky finish.
Ingredients
Custard
- 6 egg yolks
- 1/3 cup (70g) sugar, plus extra for dusting
- 1/2 cup (115g) pumpkin puree
- 1 vanilla pod, cut lengthwise
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1 1/2 cup (360 ml) heavy whipping cream
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C) to prepare for baking the custards in a water bath.
- Mix Egg Mixture: In a large bowl, whisk egg yolks with 1/3 cup sugar until combined. Add pumpkin purée, scraped vanilla seeds (keep the pod for later), ground cinnamon, and pumpkin pie spice. Set this mixture aside.
- Heat Cream: In a saucepan over medium heat, warm the heavy whipping cream together with the reserved vanilla pod until it just begins to simmer. Remove the vanilla pod and turn off the heat.
- Combine Cream with Eggs: Slowly and steadily pour the hot cream into the egg yolk mixture while whisking constantly to prevent the eggs from cooking prematurely.
- Strain Custard: Pour the combined mixture through a fine mesh sieve to remove any clumps and ensure a smooth custard.
- Prepare Ramekins and Water Bath: Place four 5-ounce ramekins into a deep baking dish. Pour the custard evenly into the ramekins. Carefully fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins, creating a water bath.
- Bake Custards: Position the baking dish on the middle oven rack and bake for 25-30 minutes, or until the custards are just set but still slightly jiggly in the center.
- Cool and Chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate the custards for about 2 hours to firm up fully.
- Caramelize Sugar Topping: Before serving, sprinkle a thin, even layer of sugar on top of each custard. Use a kitchen torch to carefully caramelize the sugar, moving the flame constantly to create a crisp, golden sugar crust. Serve immediately and enjoy.
Notes
- Use fresh pumpkin puree for best flavor, or canned pumpkin puree if fresh is unavailable.
- Adjust spices to taste, adding more cinnamon or pumpkin pie spice if preferred.
- If you don’t have a kitchen torch, you can place the ramekins under a broiler for a minute or two, watching carefully to avoid burning.
- The water bath helps ensure gentle cooking, preventing the custard from curdling and guaranteeing a smooth texture.
- Make sure to temper the eggs by adding hot cream slowly, which prevents scrambling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
