Description
This Pumpkin Creme Brulee recipe offers a luscious blend of creamy custard enriched with the warm flavors of pumpkin and pumpkin spice. Perfect for fall, this classic French dessert is baked in a water bath to achieve a smooth, velvety texture and finished with a crisp caramelized sugar topping using a kitchen torch.
Ingredients
Scale
Custard
- 4 cups heavy cream
- 1 tsp pure vanilla extract
- 1½ tsp pumpkin spice
- ½ tsp kosher salt
- 8 egg yolks
- ¾ cup granulated sugar
- ½ cup pumpkin puree (Libby’s recommended)
Brulee Topping
- ¼ cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the custards.
- Heat Cream Mixture: In a medium stock pot, combine heavy cream, vanilla extract, pumpkin spice, and kosher salt over low-medium heat. Whisk occasionally and heat gently until the mixture just begins to simmer. Immediately turn off the heat to avoid curdling.
- Whisk Egg Yolks and Sugar: In a large mixing bowl, vigorously whisk together the egg yolks and ¾ cup granulated sugar until smooth and slightly pale.
- Temper Eggs: Slowly pour the hot cream mixture into the egg mixture while whisking constantly to temper the eggs and prevent scrambling. Then whisk in the pumpkin puree until fully combined.
- Fill Ramekins: Evenly pour the custard mixture into individual ramekins, filling them almost to the top.
- Prepare Water Bath: Place the ramekins into a large baking pan and carefully pour hot water into the pan until it reaches about halfway up the sides of the ramekins to ensure even gentle baking.
- Bake Custards: Bake in the preheated oven for approximately 35 minutes, or until the custards appear mostly set but still have a slight jiggle in the center.
- Chill: Remove ramekins from water bath and cool to room temperature. Then refrigerate for at least 3 hours, preferably overnight, to fully set and develop flavor.
- Caramelize Sugar: When ready to serve, sprinkle ¼ cup granulated sugar evenly over the top surface of each custard. Tilt and rotate the ramekin to distribute the sugar evenly, then pour off any excess.
- Torch Sugar: Using a kitchen torch, carefully melt and caramelize the sugar by holding the flame close to but not touching the surface, moving in circular motions until the sugar liquefies and turns a golden brown color.
- Cool and Serve: Allow the caramelized sugar topping to cool and harden for a few minutes before serving to enjoy the perfectly crisp contrast to the creamy custard beneath.
Notes
- Use fresh pumpkin puree for best flavor, or canned pumpkin puree like Libby’s.
- Be careful not to overheat the cream mixture to avoid cooking the eggs prematurely.
- The water bath ensures gentle, even baking for a smooth custard texture.
- If you don’t have a kitchen torch, you can broil the tops briefly on high heat but watch closely to avoid burning.
- Allow the creme brulee to chill thoroughly for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Keywords: Pumpkin Creme Brulee, Pumpkin Spice Dessert, Creme Brulee Recipe, Fall Dessert, Custard Dessert
