Creamy Pumpkin Crème Brûlée Recipe
Introduction
Pumpkin Crème Brûlée is a delightful twist on the classic French dessert, combining the rich creaminess of custard with the warm, comforting flavor of pumpkin. Its caramelized sugar topping adds a satisfying crunch that makes every spoonful irresistible.
Ingredients
- 2 cups heavy cream
- 4 large egg yolks
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- Extra sugar for torching (about 2 tablespoons)
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a saucepan, gently heat the cream until just simmering, then remove from heat.
- Step 2: In a bowl, whisk together the egg yolks, pumpkin purée, and sugar until smooth and well combined.
- Step 3: Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
- Step 4: Strain the mixture through a fine sieve into ramekins to ensure a smooth custard.
- Step 5: Arrange the ramekins in a baking dish and add hot water halfway up their sides. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
- Step 6: Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.
- Step 7: Just before serving, sprinkle an even layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.
Tips & Variations
- Use canned pumpkin purée for convenience, making sure it’s 100% pumpkin without added spices or sugar.
- For extra flavor, add a pinch of cinnamon, nutmeg, or ginger to the custard mixture.
- If you don’t have a torch, place ramekins under a broiler for a few minutes, watching carefully to avoid burning the sugar.
Storage
Store any leftover pumpkin crème brûlée covered in the refrigerator for up to 3 days. It’s best to torch the sugar topping just before serving to maintain the crisp texture. Reheating is not recommended as it may affect the custard’s consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the custard ahead of time?
Yes, the custard can be prepared and refrigerated a day in advance. Just wait to add and torch the sugar topping until right before serving.
What if I don’t have a kitchen torch?
You can caramelize the sugar by placing the ramekins under a broiler for a short time. Watch carefully to prevent the sugar from burning.
PrintCreamy Pumpkin Crème Brûlée Recipe
This Pumpkin Crème Brûlée offers a rich and creamy custard infused with the smooth, autumnal flavor of pumpkin purée, topped with a perfectly caramelized, crunchy sugar crust. This classic French dessert with a seasonal twist is perfect for fall celebrations or an elegant finish to any meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 4 to 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Custard
- 2 cups heavy cream
- 4 large egg yolks
- 3/4 cup pumpkin purée
- 1/2 cup granulated sugar (for custard)
Topping
- 3 tablespoons granulated sugar (for brûlée topping)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custard in a water bath.
- Mix the Custard: In a medium saucepan, gently heat the heavy cream until it simmers (do not boil). In a separate bowl, whisk together the egg yolks and 1/2 cup sugar until smooth. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs, then stir in the pumpkin purée until fully combined.
- Prepare the Ramekins: Divide the custard mixture evenly into 4 to 6 ramekins. Place the ramekins in a deep baking dish and pour hot water around them to come halfway up the sides, creating a bain-marie (water bath) to ensure gentle, even cooking.
- Bake the Custard: Carefully transfer the baking dish to the preheated oven and bake for 40 to 45 minutes, or until the custard is set but still slightly jiggly in the center when shaken.
- Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then cover each with plastic wrap and refrigerate for at least 2 hours, or overnight, to fully set the custard.
- Caramelize the Sugar Topping: Just before serving, evenly sprinkle 1/2 to 1 tablespoon of granulated sugar over the surface of each custard. Using a kitchen torch, carefully caramelize the sugar by heating it until it melts and forms a crisp, golden-brown crust. Allow the sugar to harden for a couple of minutes before serving.
Notes
- Using canned pumpkin purée ensures a smooth texture and consistent flavor.
- When caramelizing sugar with the torch, move the flame continuously to avoid burning.
- For a spiced version, add 1/2 teaspoon of pumpkin pie spice or cinnamon to the custard mixture.
- If you don’t have a torch, broil the sugar topping in the oven for a few minutes watching carefully to avoid burning.
- The ramekins should be placed on a towel inside the baking dish to prevent tipping.
Keywords: Pumpkin Crème Brûlée, pumpkin dessert, crème brûlée recipe, autumn dessert, pumpkin custard, caramelized sugar topping
