Pumpkin Crème Brûlée

Pumpkin Crème Brûlée features a smooth and creamy custard that's studded with hints of pumpkin and the most delicious caramelized topping.

Course Dessert

Cuisine American

Keyword crème brûlée, dessert, pumpkin, pumpkin dessert

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 412

Author Gayle

Ingredients

8 egg yolks
⅓ cup granulated sugar
3 cups heavy whipping cream
¾ cup canned pure pumpkin puree
2 teaspoons vanilla bean paste (or vanilla extract)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup superfine sugar , for topping (or granulated sugar)

Instructions

Preheat oven to 325ºF. Bring a medium pot of water to a boil for the water bath that will be used to bake brûlée.
In a small bowl. whisk egg yolks and ⅓ cup sugar. Set aside.
In a small saucepan, heat heavy cream over medium heat until bubbles form around sides of pan. Remove from heat. Stir a small amount of hot cream into egg yolk mixture.
Return all of the egg mixture to the pan, stirring constantly. Stir in pumpkin, vanilla, cinnamon, nutmeg, ginger, and cloves. At this point, you can strain through a fine mesh sieve, if desired, to create that silky texture. However, I skipped this step and the mixture was smooth and silky.
Pour mixture into eight 6-ounce ramekins or custard cups. Place ramekins in a baking pan and add 1 inch of boiling water to pan. This will help the custard set evenly.
Bake for 25-30 minutes, or until centers are just set. Mixture will still jiggle. Remove ramekins from water bath and cool for 10 minutes. Cover and refrigerate for at least 4 hours.
When ready to serve, sprinkle tops of each ramekin with superfine sugar or white sugar. Spread the sugar around by picking up each ramekin and distributing it by swirling dish around. You want a very fine layer of sugar. You should almost be able to see the custard through sugar.
If using a crème brûlée torch, heat the sugar until it is caramelized. Serve immediately or refrigerate until ready to serve.
If broiling custards, place ramekins on a baking sheet and broil about 8 inches from heat for 4-7 minutes, or until sugars are caramelized. Be sure to rotate pan frequently while broiling so sugars don't burn. Serve immediately or refrigerate until ready to serve.

Notes

See my tips and tricks for making this Pumpkin Crème Brûlée above the recipe box.

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