Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pumpkin Crème Brûlée Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 77 reviews

This Pumpkin Crème Brûlée recipe transforms the classic French dessert into a delightful fall treat. Creamy and rich, it’s infused with autumnal pumpkin puree and pumpkin pie spice, topped with a perfectly caramelized sugar crust achieved using a kitchen torch. Ideal for special occasions or cozy gatherings, this elegant dessert blends the smooth texture of traditional crème brûlée with seasonal flavors.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 ramekins

Ingredients

Custard

  • 2 cups (473 ml) heavy cream
  • 1 tablespoon vanilla bean paste, or 1 whole vanilla bean
  • 4 egg yolks
  • ½ cup (110 g) light brown sugar, packed
  • 1 cup (245 g) pumpkin puree
  • ½ tablespoon pumpkin pie spice

Topping

  • ¼ cup (50 g) granulated sugar, for caramelizing

Instructions

  1. Preheat and Prepare Water Bath: Preheat your oven to 300 °F (149 °C) and prepare a saucepan of boiling water to create a water bath for baking the custards gently.
  2. Warm the Cream and Vanilla: In a small saucepan over medium-low heat, warm 2 cups heavy cream with 1 tablespoon vanilla bean paste until bubbles form around the edges and steam rises. Remove from heat and let steep for 15-20 minutes to infuse flavors.
  3. Mix Egg Yolks and Pumpkin: While the cream is steeping, whisk 4 egg yolks, ½ cup packed light brown sugar, 1 cup pumpkin puree, and ½ tablespoon pumpkin pie spice together in a medium bowl until the mixture turns light orange, about 5 minutes of vigorous whisking.
  4. Combine Cream and Egg Mixture: Gradually pour the warm cream into the egg mixture while whisking continuously. Skim off the white foam from the surface with a spoon to ensure a smooth custard texture.
  5. Fill Ramekins: Divide the custard mixture evenly among 6 four-ounce ramekins and place them on a baking pan.
  6. Set Up Water Bath: Place the baking pan with ramekins on the middle oven rack. Carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Loosely cover the pan with foil and slide the rack back into the oven.
  7. Bake the Custards: Bake for 30-35 minutes or until the custards are just set around the edges. If ramekins are deeper, baking time can extend to about 50 minutes.
  8. Cool and Chill: Remove ramekins from the water bath and transfer to a wire rack. Let them cool to room temperature before covering with plastic wrap and refrigerating for at least 4 hours or overnight for best texture.
  9. Caramelize Sugar Topping: Sprinkle a heavy layer of granulated sugar over the chilled custards. Using a kitchen torch, evenly melt the sugar by moving the flame in small circles until the sugar forms a golden, hard caramel crust.
  10. Serve: Allow the sugar crust to harden for a few seconds, then serve your fall-inspired pumpkin crème brûlée immediately for a delightful creamy and crunchy dessert experience.

Notes

  • Use full-fat heavy cream for the creamiest texture.
  • If using a whole vanilla bean instead of paste, split and scrape seeds into cream and steep with the pod, then strain before mixing.
  • Be careful when pouring boiling water to avoid splashing into ramekins.
  • The custard may jiggle slightly in the center when done; it will firm up as it cools.
  • Granulated sugar topping can be prepared just before serving to maintain crispness.
  • Ramekin size affects baking time; larger or deeper ramekins require longer baking.
  • Store finished crème brûlée covered in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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