Pumpkin Creme Brulee Recipe
Pumpkin Creme Brulee is a rich, creamy pumpkin pie alternative with warm spices and crackly sugar topping. The perfect make-ahead dessert for Thanksgiving or any fall celebration.
Ingredients
For the Custard:
- 2 ¼ cups heavy cream
- 4 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch ground cloves
- Pinch ground ginger
- 6 large egg yolks
- 4 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- Pinch kosher salt
- 6 tablespoons canned pumpkin puree
For the Topping:
- 6 tablespoons granulated sugar
Instructions
- Preheat oven to 300 degrees F; heat large kettle of water to boiling. Place six 5- to 6-ounce ramekins (see Notes below) in roasting pan.
- In small saucepan, heat cream, brown sugar, cinnamon, nutmeg, cloves and ginger over medium heat 6 to 7 minutes or until cream just starts to bubble around edges of pan (do not bring to a full boil).
- Meanwhile, in large bowl, whisk egg yolks, granulated sugar, vanilla and salt until well combined. While whisking, use ladle to slowly add 3 ladlefuls of hot cream mixture to egg mixture. Gradually whisk remaining cream mixture into egg mixture. Add pumpkin puree and whisk until smooth. Strain through fine mesh strainer into large liquid measuring cup.
- Divide mixture between ramekins; place roasting pan in oven. Add enough boiling water to come halfway up sides of the ramekins. Bake 35 to 50 minutes or until custards are just set. Exact baking time will depend on the size and shape of your ramekins (see Notes). Creme brulee is done when the edges are set but the center still gently jiggles like gelatin. If it sloshes, it needs more time. If it’s fully firm, it’s overbaked.
- Use pancake turner to carefully transfer ramekins to cooling rack; let stand 30 minutes. Then, cover with plastic wrap and refrigerate at least 4 hours or up to 2 days before serving.
- To serve, sprinkle 1 tablespoon granulated sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Serve immediately.
Notes
Ramekin size and shape directly affect how long creme brulee takes to bake. For this recipe, use six 5- to 6-ounce oven-safe ramekins.
If your ramekins are wide and shallow, the custard will usually bake faster because the filling is spread over more surface area. Start checking for doneness around 30 minutes.
If your ramekins are narrow and deep, the custard will usually need more time because the filling sits deeper in the dish. Start checking around 45 minutes.
No matter which style you use, the creme brulee is done when the edges are set but the centers still have a slight jiggle.
Calories: 475kcal, Carbohydrates: 32g, Protein: 6g, Fat: 37g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 295mg, Sodium: 36mg, Potassium: 147mg, Fiber: 0.5g, Sugar: 31g, Vitamin A: 3906IU, Vitamin C: 1mg, Calcium: 94mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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