Description
This Pumpkin Crème Brûlée is a sophisticated fall dessert blending creamy custard with warm spices and the smooth flavor of pumpkin purée. Baked gently in a water bath and topped with a crisp caramelized sugar crust, this elegant French-American dessert is perfect for Thanksgiving or any special occasion. The recipe is vegetarian-friendly and delivers a luscious balance of rich textures and seasonal flavors.
Ingredients
Scale
Custard Base
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup canned pumpkin purée
- 1/3 cup granulated sugar (plus extra for topping)
- 4 large egg yolks
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 325°F (160°C) and allow it to reach temperature while you prepare the custard mixture.
- Heat Cream Mixture: In a saucepan over medium heat, combine the heavy cream, whole milk, and pumpkin purée. Warm the mixture until it is steaming and hot, but do not allow it to boil.
- Whisk Egg Mixture: In a mixing bowl, vigorously whisk together the egg yolks, granulated sugar, ground cinnamon, nutmeg, cloves, salt, and vanilla extract until the mixture is smooth and uniform.
- Temper the Eggs: Slowly pour the hot cream mixture into the egg yolk mixture while continuously whisking to temper the eggs and prevent curdling.
- Strain Custard: Pour the combined mixture through a fine mesh sieve into a large measuring cup or bowl to remove any lumps or cooked bits, ensuring a silky smooth custard.
- Prepare Ramekins: Evenly distribute the custard into four ramekins placed inside a baking dish.
- Create Water Bath: Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This gently bakes the custard evenly.
- Bake Custards: Bake for 35 to 40 minutes until the custards are set but still have a slight jiggle in the center when gently shaken.
- Cool and Chill: Remove ramekins from the water bath and let them cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to fully set.
- Caramelize Sugar Topping: Just before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Alternatively, place under a broiler very briefly, watching carefully to prevent burning.
- Serve: Allow the brûlée to sit for 1 to 2 minutes after caramelizing the sugar to let the topping harden before serving.
Notes
- For the best caramelized top, a kitchen torch is highly recommended. If unavailable, use your oven’s broiler with close monitoring.
- This dessert can be prepared a day ahead; caramelize the sugar just before serving to maintain the crisp topping.
- Ensure the water bath is hot when adding to the baking dish to maintain an even cooking temperature.
- Do not overbake; custard should remain slightly jiggly in the center for perfect texture.
