Description
This Pumpkin Creme Brulee is a rich and creamy dessert that combines the classic silky texture of traditional creme brulee with the warm, comforting flavors of pumpkin and cinnamon. Perfect for fall gatherings or holiday celebrations, this recipe yields 8 individual servings with a crisp caramelized sugar topping, created using a handheld torch for a perfect finish every time.
Ingredients
Scale
Custard Base
- 1 3/4 cups heavy whipping cream
- 3 large whole eggs
- 1/2 cup sugar (plus extra for caramelizing)
- 1 cup pumpkin puree
- 1/4 tsp ground cinnamon
Equipment
- Ovenproof ramekins or custard cups (8, 4 oz each)
- A handheld torch
- Large casserole baking dish
Instructions
- Preheat Oven: Preheat your oven to 300ËšF (150ËšC) to prepare for baking the custards.
- Prepare Pumpkin Puree: If using homemade pumpkin puree, blend it further until very smooth for a silky texture in the custard.
- Mix Eggs and Sugar: In a medium bowl, whisk together the 3 whole eggs and 1/2 cup sugar until the mixture is smooth and well combined.
- Heat Cream: Warm the 1 3/4 cups heavy whipping cream in a saucepan over medium heat. Bring it almost to a simmer, stirring frequently to prevent it from scorching or burning.
- Combine Hot Cream and Eggs: Slowly add the hot cream to the egg and sugar mixture while continuously whisking to temper the eggs and avoid scrambling.
- Strain Mixture: Pour the combined mixture through a fine strainer into a large measuring cup or bowl with a pouring lip to remove any cooked egg bits for a smooth custard.
- Add Pumpkin and Spices: Whisk in the 1 cup pumpkin puree and 1/4 teaspoon ground cinnamon until fully incorporated.
- Fill Ramekins: Divide the pumpkin custard evenly among 8 four-ounce ramekins or custard cups.
- Prepare Water Bath and Bake: Place the ramekins in a large casserole baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the ramekins. Bake at 300ËšF for 35-40 minutes, until the custards are set but still slightly jiggly in the center.
- Cool and Refrigerate: Remove the ramekins from the water bath and cool to room temperature. Cover and refrigerate for several hours or overnight until chilled.
- Caramelize Sugar: Just before serving, sprinkle a thin, even layer of sugar over each custard surface. Use a handheld torch to caramelize the sugar until golden and crisp. Serve immediately.
Notes
- Use a fine strainer to ensure the custard is silky smooth with no lumps.
- Be careful when tempering the eggs; adding hot cream too quickly can scramble the eggs.
- Don’t caramelize the sugar topping until just before serving to keep it crisp.
- If you don’t have a torch, you can broil the custards briefly, but watch closely to avoid burning.
- This dessert keeps well refrigerated for up to 2 days before caramelizing.
