Description
This Pumpkin Crème Brûlée offers a delightful autumn twist on the classic French dessert by incorporating pumpkin puree and warming spices. Silky smooth and creamy, with a caramelized sugar crust, this recipe is perfect for elevating your holiday or fall dessert menu. Using either mini pumpkins or ramekins, it delivers rich flavors of cinnamon, ginger, and vanilla that perfectly complement the pumpkin base.
Ingredients
Scale
Pudding Base
- 2 cups Heavy Cream (476g)
- ⅓ cup Granulated Sugar (67g), plus extra for topping
- 4 large Egg Yolks
- 1 teaspoon Vanilla Extract
- 1 cup Pumpkin Puree (245g)
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Salt
- 4 Mini Pumpkins (optional, can substitute with ramekins)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crème brûlée custards.
- Prepare the Custard Mixture: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is light and creamy. In a saucepan, heat the heavy cream, pumpkin puree, cinnamon, ginger, and salt over medium heat until it just begins to simmer. Gradually temper the warmed cream mixture into the egg yolks while whisking continuously to avoid cooking the eggs.
- Combine and Add Flavor: Stir in the vanilla extract thoroughly to infuse the custard with its fragrant flavor.
- Fill Ramekins or Mini Pumpkins: If using ramekins, distribute the custard mixture evenly among them. If using mini pumpkins, cut off the tops and scoop out the seeds to hollow them, then pour the custard into each pumpkin shell.
- Prepare a Water Bath: Place the filled ramekins or pumpkins into a deep baking dish or roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the containers; this water bath ensures gentle and even cooking.
- Bake the Custards: Carefully transfer the water bath to the oven and bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center when gently shaken.
- Cool and Chill: Remove the ramekins or pumpkins from the water bath and let them cool to room temperature. Then refrigerate for at least 3 hours, preferably overnight, to let the custard fully set and flavors meld.
- Caramelize the Sugar Topping: Just before serving, sprinkle an even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden-brown crust. If a torch isn’t available, place under a broiler for 1-2 minutes, watching carefully to prevent burning.
- Serve and Enjoy: Allow the caramelized sugar to harden for a minute, then serve the pumpkin crème brûlée chilled for a perfect creamy and crunchy dessert experience.
Notes
- Mini pumpkins add an impressive presentation but ramekins work just as well.
- Use full-fat heavy cream for the best creamy texture and flavor.
- To make your own pumpkin puree, roast fresh pumpkin flesh until soft and blend until smooth.
- If you don’t have a kitchen torch, the broiler method works, but watch the sugar closely to avoid burning.
- For best results, prepare the custard a day ahead to allow flavors to develop.
Keywords: Pumpkin crème brûlée, pumpkin dessert, fall dessert, baked custard, autumn recipe, creamy pumpkin dessert, French dessert, holiday dessert