Pumpkin Creme Brulee

Pumpkin Creme Brulee is an elegant yet easy dessert that anyone can make at home. Just a few simple ingredients and you have a creamy pumpkin custard dessert.

Course Dessert

Cuisine French

Keyword pumpkin creme brulee

Prep Time 30

Cook Time 50

cool to room temperature and refrigerate 2 30

Total Time 3 50

Servings ramekins

Calories 786kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

6 large egg yolks
⅓ cup granulated sugar
¾ cup pumpkin puree
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice seasoning
4 cups heavy cream
hot water enough for the bottom of the baking pan

Topping

granulated sugar

Instructions

Preheat your oven to 325°F (163°C).
In a medium-sized mixing bowl, whisk together 6 egg yolks and ⅓ cup granulated sugar until smooth and slightly pale.
Add ¾ cup pumpkin puree, 1 teaspoon pure vanilla extract, and 2 teaspoons pumpkin pie spice seasoning to the egg mixture and whisk until fully combined.
In a small saucepan, heat 4 cups heavy cream over medium heat until it begins to steam, but not boil. Stir occasionally to prevent scorching.
Remove the heavy cream from the heat and slowly pour a small portion into the egg mixture while whisking constantly to temper the eggs (to prevent curdling). Then slowly whisk in the remaining warm milk mixture until combined.
Pour the mixture into pumpkin-shaped ramekins or regular ramekins, filling each about ¾ full.
Place the ramekins on a 9x13-inch baking sheet.
Carefully pour hot water onto the baking sheet around the ramekins, creating a water bath (about halfway up the sides of each ramekin).
Bake for 50 minutes or until the custard is set but still slightly wobbly in the center.
Remove the ramekins from the water bath and let them cool to room temperature.
Once cooled, refrigerate the creme brulees for at least 2 hours, or until fully chilled.
Just before serving, sprinkle a thin layer of white sugar over the top of each creme brulee.
Using a butane torch, carefully caramelize the sugar by moving the flame in a circular motion over the surface until it turns golden and bubbly.
Allow the sugar to harden for a minute before serving. Enjoy!

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Servings: Depending on the size of the ramekins, this recipe will serve between 4 and 6 servings.

Storage - Store creme brulee in an airtight container in the refrigerator for up to 3 days. To freeze, wrap ramekins tightly with plastic wrap and aluminum foil and place them in freezer-safe bags for up to a month.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition