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pumpkin creme brulee

Pumpkin Creme Brulee Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 387
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 5 large egg yolks
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch ground ginger
  • pinch fine sea salt
  • boiling water for the pan

Method
 

  1. Warm the cream with the cinnamon, nutmeg, ginger, and salt over medium heat until steaming, about 4 to 5 minutes.
  2. Whisk the egg yolks and sugar until thick and pale, then whisk in the pumpkin puree and vanilla.
  3. Temper the egg mixture by slowly adding the warm cream, whisking constantly. Strain through a fine sieve.
  4. Divide the custard among six ramekins, set them in a baking dish, and pour in boiling water to come halfway up the sides. Bake at 325°F (165°C) for 35 to 40 minutes.
  5. Cool, refrigerate at least 4 hours, then sprinkle sugar on top and caramelize with a torch or under a broiler until deep amber.

Notes

Chill the baked custards at least 4 hours, but overnight is better. If you need the ramekins earlier, cool them completely then pop them in the freezer for 2 hours. Keep the sugar topping thin and even, a thick layer can burn before it caramelizes.