Description
Indulge in the perfect fall dessert with our Pumpkin Spice Creme Brulee recipe. Learn how to create a creamy, spiced treat that will impress any guest.
Ingredients
- – 2 cups heavy cream (470g)
- – 2 teaspoons (10 ml) vanilla bean paste
- – 5 egg yolks (95g)
- – 1/3 cup granulated sugar more for topping (67g)
- – 2/3 cup pumpkin puree (160g)
- – 1/4 teaspoon (1 ml) kosher salt
- – 1/2 teaspoon (3 ml) ground cinnamon
- – 1/2 teaspoon (3 ml) ground ginger
- – 1/4 teaspoon (1 ml) ground nutmeg
- – tiny pinch ground cloves
- – 3-4 small-medium pumpkins 5 1/2 inches wide 3 inches tall, washed, tops cut off, hollowed out
Instructions
- Heat your oven to 325°F. Create rings by crumpling sheets of foil into rods; these will support the pumpkins. Arrange these rings on a large baking tray with edges, ensuring they’re spaced 3 inches apart.
- Crème brûlée can be prepared ahead of time, minus the caramelized sugar topping, and kept in the fridge until serving.
- Pour the heavy cream and vanilla bean paste into a medium pot. Heat until it begins to simmer (185°F-205°F), then take it off the heat.
- In a large, heat-resistant bowl, whisk the egg yolks and sugar until they become pale and thick enough to leave a trail when the whisk is lifted. Add in the pumpkin puree, salt, cinnamon, ginger, nutmeg, and cloves, mixing well.
- Gradually pour a little of the warmed cream into the egg yolk mixture, stirring constantly. Continue this process until all the cream is incorporated and the mixture is smooth.
- Evenly distribute the mixture into the hollowed pumpkins, being careful not to overfill. Set the pumpkins on the foil rings on the baking tray. Pour boiling or very hot water into the tray, reaching the top of the foil rings without touching the pumpkins.
- Place in the oven and bake for 50 minutes to 1 hour and 10 minutes, until the centers are just set with a slight wobble. The pumpkins slow down the baking process compared to ramekins. If using ramekins, bake for about 30 minutes. Allow to cool completely. Chill in the refrigerator for at least four hours or up to a couple of days.
- When you’re ready to serve, lightly dust the surface of the crème brûlée with a thin layer of granulated sugar. Use a torch to melt and caramelize this layer. Add another thin layer of sugar and torch again until caramelized. I prefer to add 2-3 thin layers for a uniform, crunchy caramel top.
Notes
- Consider using fresh pumpkin puree for a richer flavor.
- Adjust the spices to your taste for a more pronounced pumpkin spice flavor.
- Ensure even hollowing of pumpkins for consistent baking of the creme brulee inside.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 400
- Fat: 30g
- Protein: 5g
Keywords: pumpkin custard, creamy dessert, baked pumpkin, holiday treat, vanilla cinnamon, brulee topping
