Pumpkin Crème Brûlée Recipe
This elegant and lightly spiced Pumpkin Crème Brûlée is a French-inspired treat with a seasonal twist. Perfect for cozy gatherings or a refined dessert, its rich pumpkin and spice notes beautifully complement the creamy custard and satisfyingly crisp caramelized top layer. This dessert pairs perfectly with classic French dishes like French Onion Soup, Cauliflower Au Gratin, or French Onion Chicken and baguette.
Ingredients
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream | 1 ½ cups |
| Pumpkin puree | ½ cup |
| Brown sugar (light) | ⅓ cup |
| Egg yolks | 4 |
| Pumpkin pie spice (or a mix of nutmeg, cinnamon, dried ginger powder in equal parts) | ¼ teaspoon |
| Granulated sugar (for topping) | 9 tablespoons (1 tablespoon per ramekin) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 160mg |
| Sodium | 30mg |
| Total Carbohydrates | 15g |
| Sugars | 13g |
| Protein | 3g |
Instructions
-
Prepare the Oven
Preheat the oven to 160°C (325°F). If you don’t have ready-made pumpkin pie spice, you can make a simple blend by grinding equal parts of nutmeg, cinnamon, and dried ginger powder. Measure out ¼ teaspoon of this blend for the recipe.
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Whisk the Egg Yolks and Sugar
In a heatproof bowl, use a hand mixer or whisk to blend the egg yolks with the brown sugar (⅓ cup) until it turns pale and creamy. -
Warm the Cream
In a heavy-bottom saucepan, heat the heavy cream over medium-low heat until small bubbles form around the edges (do not boil). Once it’s heated, stir in the pumpkin pie spice, remove it from heat, and let it cool slightly for about 8-10 minutes. -
Combine Cream and Egg Mixture
While continuously whisking the egg mixture, gradually pour in the warm cream. Continue mixing until the cream is fully incorporated. -
Add Pumpkin Puree
Gently fold in the pumpkin puree until the mixture is smooth and well-blended. -
Pour into Ramekins
Divide the mixture evenly among 8-9 mini (3-ounce) ramekins or 5-6 larger ramekins. Place these ramekins in a baking dish or roasting pan. -
Create a Water Bath
Carefully pour hot water into the baking dish, ensuring it comes halfway up the sides of the ramekins. This water bath will help to cook the custard evenly. -
Bake the Crème Brûlée
Bake in the preheated oven for 20-25 minutes. The custard should be nearly set but still have a slight wobble in the center. The exact time may vary depending on the size of your ramekins and the oven’s efficiency. -
Cool and Refrigerate
Remove the ramekins from the oven and carefully take them out of the water bath. Let them cool on a wire rack for 10-12 minutes, then refrigerate for at least 2 hours or up to 2-3 days if prepared in advance. -
Prepare for Serving
When ready to serve, remove the ramekins from the refrigerator about 10-15 minutes before caramelizing the sugar on top. -
Caramelize the Sugar
Sprinkle 1 tablespoon of sugar evenly over each custard surface. Use a blowtorch to caramelize the sugar until it turns golden and forms a crisp layer. If you don’t have a blowtorch, broil the custards in the oven until the sugar melts and caramelizes. -
Let the Sugar Harden
Allow the caramelized sugar to cool for about 5 minutes, so it hardens into a deliciously crunchy layer. -
Serve
Enjoy the Pumpkin Crème Brûlée immediately after the sugar has set, offering a delightful contrast between the creamy custard and crisp caramel top.
This luxurious Pumpkin Crème Brûlée is a delicious way to bring a touch of sophistication to your autumn gatherings, delighting guests with its smooth texture, seasonal spices, and classic French charm. Bon appétit!
