Description
This Pumpkin Crème Brûlée is a luxurious autumn dessert featuring a rich custard infused with warm spices and pumpkin puree, topped with a perfectly caramelized sugar crust. Baked in a water bath and chilled before serving, this elegant treat balances creamy texture with the cozy flavors of fall.
Ingredients
Custard
- 2 1/4 cups heavy cream
- 3 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch ground cloves
- Pinch ground ginger
- 6 large egg yolks
- 4 1/2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch kosher salt
- 6 tablespoons canned pumpkin puree
Topping
- 6 tablespoons granulated sugar (for caramelizing)
Instructions
- Preheat Oven and Prepare Water Bath: Preheat your oven to 300°F (150°C) and bring a large kettle of water to a boil. Place six 6-ounce ramekins in a roasting pan to prepare for the custard.
- Heat Cream and Spices: In a small saucepan, combine heavy cream, light brown sugar, ground cinnamon, nutmeg, cloves, and ginger. Heat over medium heat for 6 to 7 minutes until the cream just begins to bubble around the edges, making sure not to bring it to a full boil.
- Mix Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of kosher salt until well blended. While continuously whisking, slowly add three ladlefuls of the hot cream mixture to temper the eggs. Then gradually whisk in the remaining cream mixture to ensure a smooth custard base.
- Add Pumpkin and Strain Mixture: Stir in the canned pumpkin puree until fully incorporated. Pour the custard through a fine mesh strainer into a large liquid measuring cup to remove any lumps and ensure a silky texture.
- Fill Ramekins and Bake: Evenly divide the custard mixture among the prepared ramekins. Place the roasting pan in the oven and carefully add boiling water until it reaches halfway up the sides of the ramekins. Bake for 30 to 35 minutes or until the custards are just set; they should tremble slightly in the center but be firm at the edges.
- Cool and Chill: Carefully remove the ramekins from the water bath using tongs or a spatula and transfer them to a cooling rack. Let cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours, or up to 2 days.
- Caramelize Sugar and Serve: Before serving, sprinkle 1 tablespoon of granulated sugar over each custard’s surface. Use a kitchen blowtorch to melt and caramelize the sugar until it bubbles and turns golden brown, or alternatively, place under a broiler for a short time. Serve immediately to enjoy the crisp, caramel crust with the creamy pumpkin custard underneath.
Notes
- Use 6-ounce ramekins for individual servings and proper cooking time.
- Tempering the egg yolks with hot cream prevents curdling and ensures a smooth custard.
- The water bath helps to gently cook the custard evenly and prevent cracking.
- If a kitchen blowtorch is unavailable, use the broiler but watch closely to avoid burning the sugar.
- Cream can be substituted with half-and-half for a lighter version, but texture may be less rich.
- For best flavor, use canned pumpkin puree, not pumpkin pie filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
