I have always been a big fan of creme brûlée-most people who try it are. But until recently, I never had any interest in making such a fussy dessert. The truth is however, that creme brûlée is actually quite simple to make. My pumpkin creme brûlée is kicked up a notch with pumpkin, and is sure to be a winner when you share it with those you love this season.
This recipe can be made up to 3 days in advance!
Pumpkin Creme Brûlée
This decadent pumpkin creme brûlée is wonderfully silky, smooth, and has just the right amount of sweetness! It's easy to make and is the perfect indulgence!
Author: Rachel Kor
Recipe type: Dessert
- 2 cups heavy cream
- 1 teaspoon vanilla bean paste, or pure vanilla extract
- 4 egg yolks
- ½ cup granulated sugar
- ½ teaspoon pumpkin spice
- 5 tablespoons canned pumpkin puree (not pumpkin pie filling)
- Hot water
- 5-6 tablespoons granulated sugar
- Preheat the oven to 325 degrees F.
- In a medium saucepan, heat the cream and the vanilla over medium heat and bring to a simmer, stirring occasionally.
- Once the mixture starts to bubble around the edges turn off the heat.
- In a medium bowl, whisk the egg yolks and the sugar until well combined and light in color. Whisk in the pumpkin spice and pumpkin puree until well combined and smooth.
- Whisk the cream mixture into the egg mixture, adding it slowly, whisking and stirring continually until well blended.
- Place 5-6 oven proof ramekins into a large roasting pan and pour the creme mixture evenly into each. Then, pour enough hot water into the pan to come halfway up the sides of the ramekins. Make sure not to get any water in the ramekins with the cream.
- Bake just until the creme brulee is set, but still loose in the center, about 40-45 minutes.
- Remove the ramekins from the roasting pan, let them cool for 30 minutes, then place them in the refrigerator for at least 3 hours and up to 3 days.
- Remove from the refrigerator. Make sure the tops of the creme brulees are dry and that there is no condensation. Very carefully dab the tops with a paper towel if there is any moisture. Then, sprinkle the tops evenly with 1 tablespoon of sugar per ramekin.
- Blow Torch Method:
- Holding a hand held blow torch, about 4-inches from the sugar, evenly brown the sugar. Remove the flame just before desired shade is reached. Wait about five minutes before serving.
- Oven Broiler Method:
- Carefully place ramekins into a preheated broiler set to high. Broil for 2-4 minutes, watching very carefully and rotating them frequently so that they broil evenly. Wait about five minutes before serving.
*This recipe can be made up to 3 days in advance. Start with step 9 before serving.
Leave a Reply