Pumpkin Creme Brulee
This delicious pumpkin creme brûlée is made of a silky pumpkin custard infused with warm cinnamon and nutmeg, all topped with a perfectly crisp caramelized sugar crust!
Recipe Tips
Making the crème brûlée: To make the crème brûlée, whisk the egg yolks and sugar together until the mixture thickens and becomes pale—this is called the “ribbon stage.” This step helps create a rich, creamy custard.
Torching: Torching the sugar is the last step of making crème brûlée. Start by evenly spreading a layer of sugar on top of the baked custard. To torch, you can either use a handheld torch like this one or place it under a broiler and watch carefully!
Watch how we made it:
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Pumpkin Creme Brulee
This delicious pumpkin creme brulee is made of a silky pumpkin custard infused with warm cinnamon and nutmeg, all topped with a perfectly crisp caramelized sugar crust!
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar divided
- 2 cinnamon sticks
- 1/4 tsp nutmeg
- 1 tbsp vanilla extract or vanilla bean paste
- 5 egg yolks room temperature
- 1/4 cup pumpkin puree
- 1/2 cup granulated sugar for topping
Instructions
- In a saucepan over medium heat, bring the heavy cream, 1/4 cup of sugar, and cinnamon sticks to a simmer. Be careful not to boil.
- Remove from the heat and allow to cool slightly.
- In a bowl, whisk the egg yolks and remaining 1/4 cup sugar until thickened and pale in color. Whisk in the pumpkin puree.
- Temper the egg yolk mixture by ladling the hot cream one spoonful at a time, constantly whisking.
- Place 7 ounce ramekins in a baking pan and evenly pour the mixture into each ramekin.
- Bake the creme brulee in a water bath by placing the ramekins in a baking dish. Carefully pour hot water into the dish, filling it halfway up the sides of the ramekins. Be careful not to get any water into the custard.
- Bake at 325℉ for 40 minutes until the edges are set and the middle is slightly jiggly.
- All to cool, then refrigerate for at least 2 hours. When ready to serve, sprinkle with a layer of sugar and torch.
Tried this recipe?Let us know how it was!
