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Pumpkin Crème Brûlée Recipe

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This Pumpkin Crème Brûlée recipe offers a luscious twist on the classic French dessert by infusing creamy custard with rich pumpkin puree and warm spices. Perfect for fall, it combines the silky texture of traditional crème brûlée with the comforting flavors of cinnamon and ginger, finished with a crisp caramelized sugar topping. This elegant dessert can be served in mini pumpkins for a festive presentation or in ramekins for a simpler approach.

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) or ramekins

Instructions

  1. Prepare the pumpkins (optional): If using mini pumpkins, carefully cut off the tops and scoop out the seeds and pulp to create a hollow cavity for the custard. Set aside.
  2. Heat the cream: In a medium saucepan, gently heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
  3. Mix sugar and egg yolks: In a separate bowl, whisk together the granulated sugar and egg yolks until pale and thick.
  4. Combine pumpkin and spices: Stir the pumpkin puree, ground cinnamon, ground ginger, salt, and vanilla extract into the egg yolk mixture until well incorporated.
  5. Temper the eggs: Slowly pour the hot cream into the pumpkin-egg mixture while whisking continuously to prevent curdling.
  6. Strain the custard: Pour the mixture through a fine sieve into a large measuring cup or bowl to remove any solids and ensure a silky texture.
  7. Fill the containers: Pour the custard into the prepared mini pumpkins or ramekins, filling them nearly to the top.
  8. Bake in a water bath: Place the filled pumpkins or ramekins in a deep baking dish. Add hot water to the dish until it comes halfway up the sides. Bake in a preheated oven at 325°F (163°C) for 40-45 minutes, until the custard is mostly set but still slightly jiggly in the center.
  9. Cool and chill: Remove from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
  10. Caramelize the sugar topping: Before serving, sprinkle a thin layer of granulated sugar evenly over the custard surface. Using a kitchen torch, carefully caramelize the sugar until golden and crisp. Let the sugar harden for a minute before serving.

Notes

  • You can substitute mini pumpkins with ramekins for an easier presentation.
  • Use canned pumpkin puree or homemade puree but avoid pumpkin pie filling as it contains added spices and sugar.
  • If you don’t have a kitchen torch, you can broil the sugar topping briefly but watch carefully to avoid burning.
  • Consume within 2 days for optimal freshness.
  • Make sure the water bath does not let water seep into the custard containers during baking.

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