Print

Pumpkin Crème Brûlée Recipe

Print Recipe

★★★★★

4.5 from 661 reviews

This Pumpkin Crème Brûlée recipe combines the creamy, rich texture of classic crème brûlée with the warm, comforting flavors of pumpkin and autumn spices. Perfect for fall celebrations, the custard is baked gently with a smooth pumpkin puree base and topped with a perfectly caramelized sugar crust. You can serve it in elegant ramekins or hollowed mini pumpkins for a festive presentation.

Ingredients

Scale

Custard

  • 2 cups Heavy Cream (476g)
  • ⅓ cup Granulated Sugar (67g), plus extra for topping
  • 4 large Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 1 cup Pumpkin Puree (245g)
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Salt
  • 4 Mini Pumpkins (optional, for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C). This moderate temperature helps gently cook the custard without curdling.
  2. Prepare Custard Mixture: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat. In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, pumpkin puree, cinnamon, ginger, and salt until smooth and well combined.
  3. Combine Hot Cream and Egg Mixture: Slowly pour the hot cream into the egg yolk mixture while continuously whisking to temper the eggs and avoid scrambling.
  4. Strain Mixture: Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth texture.
  5. Prepare Baking Dish: If using mini pumpkins, carefully cut the tops off and scoop out seeds and pulp. Otherwise, arrange ramekins in a baking dish. Pour the custard evenly into the mini pumpkins or ramekins.
  6. Bake in Water Bath: Place the filled pumpkins or ramekins into the baking dish. Pour hot water into the baking dish to reach halfway up the sides of the containers. Bake for about 40-50 minutes or until the custard is set but still slightly jiggly in the center.
  7. Cool and Chill: Remove the custards from the water bath, let cool to room temperature, and then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
  8. Caramelize the Sugar Topping: Before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to carefully caramelize the sugar until golden brown and crisp. Alternatively, you can broil the custards briefly in the oven watching closely to avoid burning.
  9. Serve: Allow the caramelized sugar to harden for a minute before serving your beautifully festive Pumpkin Crème Brûlée. Enjoy chilled.

Notes

  • Using mini pumpkins adds a festive touch but is optional; ramekins work perfectly well.
  • If you don’t have a kitchen torch, use the oven broiler method for caramelizing sugar but watch closely to prevent burning.
  • Be sure to temper the egg yolks with hot cream slowly to avoid cooking the eggs prematurely.
  • This dessert is best prepared a day in advance to allow the flavors to meld and the custard to fully set.

Keywords: Pumpkin Crème Brûlée, Pumpkin Dessert, Fall Dessert, Creme Brulee Recipe, Autumn Recipes

Find it online: https://mjrecipe.com/pumpkin-creme-brulee-recipe/