Pumpkin Crème Brûlée Recipe
Description
Pumpkin Crème Brûlée is the epitome of elegance in the world of desserts. While the name “Crème Brûlée” translates to “burnt cream,” this dessert is far from intimidating to make. It features a velvety custard base flavored with earthy pumpkin and warm spices, crowned with a crispy layer of caramelized sugar. The luscious texture paired with the satisfying crunch is sure to make it a showstopper at any gathering. Better yet, it can be prepared ahead of time, making it a perfect dessert to serve after dishes like French Onion Soup, Cauliflower Au Gratin, or French Onion Chicken, accompanied by a crusty baguette.
- Cuisine: French
- Course: Dessert
- Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream | 1 1/2 cups |
| Pumpkin puree | 1/2 cup |
| Brown Sugar (Demerara Sugar) | 1/3 cup (or light brown sugar, grated jaggery) |
| Egg yolks | 4 |
| Pumpkin pie spice | 1/4 teaspoon (or mix of nutmeg, cinnamon, dried ginger powder) |
| Sugar (for topping) | 9 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~240 kcal |
| Carbohydrates | 25 g |
| Protein | 3 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Cholesterol | 115 mg |
| Fiber | 1 g |
| Sugar | 21 g |
Values are approximate and depend on ingredient brands and portion sizes.
Instructions
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 160°C (325°F). If you don’t have a pumpkin spice mix, grind equal parts of nutmeg, cinnamon, and dried ginger powder, and measure 1/4 teaspoon of it. |
| 2 | In a heatproof bowl, whisk the egg yolks and 1/3 cup of sugar together using a hand mixer until the mixture is pale and thick. |
| 3 | Warm the cream in a heavy-bottomed saucepan over medium heat until small bubbles appear around the edges, but do not let it boil. |
| 4 | Add the pumpkin pie spice mix to the warm cream, stir well, and set aside for 8-10 minutes to cool slightly. |
| 5 | Gradually add the warm cream to the egg yolk mixture, whisking constantly to avoid curdling. |
| 6 | Stir in the pumpkin puree until fully incorporated, creating a smooth custard base. |
| 7 | Divide the mixture evenly among 8-9 mini ramekins (about 3 ounces each) or 5-6 larger ramekins. |
| 8 | Place the ramekins in a cake pan or roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. |
| 9 | Bake in the preheated oven for 20-25 minutes, or until the custard is mostly set but still slightly wobbly in the center. Adjust timing for ramekin size. |
| 10 | Remove the ramekins from the oven and water bath, and let them cool on a wire rack for 10-12 minutes. |
| 11 | Refrigerate the custards for at least 2 hours or up to 2-3 days if preparing in advance. |
| 12 | When ready to serve, remove the ramekins from the refrigerator 10-15 minutes beforehand. |
| 13 | Sprinkle 1 tablespoon of sugar evenly over each custard. Use a blowtorch to melt and caramelize the sugar, creating a crunchy topping. |
| 14 | Alternatively, you can broil the custards in the oven to caramelize the sugar. |
| 15 | Let the Crème Brûlée rest for 5 minutes before serving, allowing the caramel layer to fully harden. |
Serving Suggestions
Serve Pumpkin Crème Brûlée as the grand finale to an elegant meal. Pair it with French Onion Soup, Cauliflower Au Gratin, or French Onion Chicken, and don’t forget a freshly baked baguette to complete the French-inspired experience.
This dessert can be dressed up further with a dollop of whipped cream or a sprinkle of grated nutmeg for an extra festive touch!
