This pumpkin creme brulee is the perfect dessert, with a creamy pumpkin custard and a classic brulee crunchy sugar top.
Are you a fan of all things pumpkin? Then I’ve got the perfect dessert for you!
This pumpkin creme brulee is impressive, and delicious, made from an egg custard of earthy pumpkin, sweet sugar, and warm pumpkin pie spices with the classic crunchy sugar topping.
What better way to celebrate the season than by indulging in a luscious dessert that combines the creamy richness of classic creme brulee, with the earthy, comforting flavors of pumpkin?
And if you’ve never made a creme brulee before, don’t worry! You’ll be surprised how easy it is!
So the next time you’re looking for an impressive and delicious dessert for fall, try this pumpkin creme brulee!
Table of Contents
Ingredients for pumpkin creme brulee
- Heavy whipped cream – This will make our custard luscious and velvety.
- Egg yolks – Egg yolks will act as a thickener for the custard.
- Granulated sugar – Granulated sugar is used to sweeten the custard and to be sprinkled on top, to make the crunchy sugar shell.
- Pumpkin puree – Pumpkin puree will give the custard a delicious pumpkin flavor.
- Pumpkin pie spice – Pumpkin pie spices will add warm flavors throughout.
- Vanilla bean paste – Vanilla bean paste will add a subtle vanilla flavor.
What is creme brulee?
Creme brulee is a French dessert that consists of a thick, sweet, and creamy custard base with a layer of hardened caramelized sugar on top that is fun to crack open with a spoon!
It is served chilled, and the sugary topping is torched immediately before serving so that it stays nice and crunchy and doesn’t melt.
How to make creme brulee
Creme brulee can sometimes feel intimidating, but it’s really just a lot of little easy steps. So let’s go through them together! Take your time!
1 – Preheat your oven to 350 degrees F. Excellent!
2 – Warming the milk – Before we can add the eggs and cook the custard, we want to give the milk a head start by warming it gently in a pot on the stove.
3 – Preparing the eggs – In a separate bowl, whisk the egg yolks with the sugar until it becomes a light yellow color (this will take you maybe 2 minutes max).
4 – Tempering the egg mixture – Who has a temper? Eggs do! If you throw raw eggs into hot liquid all at once, it’ll turn into a scramble. No one wants scrambled brulee. So we’re going to slowly add our egg and sugar mixture to our pot of warmed milk, in a small steady stream. Whisk whisk whisk!
5 – Pumpkin time – Next, we’re going to add our vanilla bean paste, pumpkin puree, and pumpkin spices to the mix. Whisk until they’re combined with the custard.
6 – Divide and conquer – Evenly divide your mixture into your adorable 8, 6-ounce ramekins and gently place them all in a baking dish.
7 – Steam – Fill this baking dish up with water, until it comes halfway up the ramekins. This is called a water bath and will ensure even cooking and reduce any possible cracking on the tops of the pumpkin creme brulee.
8 – Bake – Carefully place the baking dish in the oven, and bake for 30-40 minutes.
9 – Cool and chill – When they’re finished baking, cool them completely to room temperature, and move the ramekins to the refrigerator to chill for a minimum of 4 hours.
10 – Sugary crust – To get that signature sugary topping, you have two options: using your oven’s broiler or using a small kitchen torch. If you opt for the broiler, make sure you stand there and watch it. It can take only seconds for the sugar to go from caramelized to burnt!
You did it!!
Storage and leftovers
Any leftover creme brulee can be covered in plastic wrap and stored in the fridge for up to 2 days.
If you’ve already given it a caramelized sugar topping, be sure to note that it will most likely melt and no longer be crunchy if you store it in the fridge!
More dessert recipes
- Love the flavors of the season? Try my Pumpkin Pie Cupcakes
- Need more individual desserts? Try my Lemon Curd Tarts
- Want something for the holidays? Try my Eggnog Icebox Cake
- Craving something tart and tangy? Try my Triple Berry Crisp
Pumpkin Creme Brulee
Ingredients
- 2-¾ cups heavy whipping cream
- 6 large egg yolks
- 1-¼ cups granulated sugar divided
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla bean paste
Instructions
- Preheat the oven to 350 degrees F.
- Add the heavy cream to a small saucepan set over medium heat. Heat just until the cream begins to steam. Make sure it doesn’t boil!
- In a large bowl, whisk together the egg yolks and 1 cup sugar. Whisk until the egg yolks are pale yellow, about 2 minutes.
- Slowly whisk in the hot cream, stirring constantly, so the eggs don’t scramble.
- Next, add the pumpkin puree, pumpkin pie spice, and vanilla bean paste. Whisk to combine.
- Divide the mixture between 8 (6-ounce) ramekins and place the ramekins in a baking dish.
- Fill the dish with water until it goes halfway up the ramekins.
- Bake for 35-40 minutes or until the creme brulee is fully set in the center.
- Remove from the oven and allow the creme brulee to cool to room temperature. Then, transfer them to the fridge to chill for at least 4 hours.
- To serve, sprinkle 1-2 teaspoons of granulated sugar over the creme brulee and toast the top with a kitchen torch. The key to an even brulee is to hold the torch a few inches away from the top of the brulee and move it in a circular motion around the ramekin.
Nutrition
