This Pumpkin Crème Brûlée is a cozy dessert combining creamy pumpkin with hints of spice. The crispy caramelized sugar on top adds a delightful crunch that makes each bite special!
I love cracking the sugary crust with a spoon—it’s like a little celebration each time! This treat is perfect for fall gatherings or whenever you need a sweet pick-me-up. 🍮
Key Ingredients & Substitutions
Heavy Cream: Essential for that rich and creamy texture. You can swap it with coconut cream for a dairy-free version, but the flavor may change slightly. I’ve found that it often works well!
Pumpkin Puree: Canned pumpkin puree gives consistent flavor and texture. If fresh is preferred, roast and puree sugar pumpkins, but this does take more time. Both options are tasty in my opinion!
Egg Yolks: They create a rich custard. If you need an egg-free alternative, try using silken tofu blended until smooth, but the texture may differ slightly.
Spices: Ground cinnamon, nutmeg, and ginger add a warm flavor. Feel free to adjust these based on your preference or even add a pinch of cloves for extra warmth!
How Do You Caramelize Sugar for That Perfect Crunch?
Caramelizing sugar is the final touch that makes this dessert shine! Follow these tips for a smooth finish:
- Sprinkle sugar evenly over each ramekin, ensuring not too thick of a layer.
- Use a kitchen torch, holding it a few inches above the sugar. Move it in a circular motion to heat evenly.
- Watch closely; the sugar can go from perfectly caramelized to burnt quickly. You want a golden color!
Let it set for a minute or two before serving. The warm crust complements the cool custard beautifully!
How to Make Pumpkin Crème Brûlée
Ingredients You’ll Need:
For the Custard:
- 2 cups heavy cream
- 1/2 cup canned pumpkin puree
- 5 large egg yolks
- 1/3 cup granulated sugar (plus extra for topping)
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and around 40-45 minutes of baking time. After that, you’ll need to refrigerate the custards for at least 4 hours or overnight. So, plan on about 5 hours total if you let them chill overnight!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This will ensure your custard bakes evenly and comes out just right!
2. Make the Pumpkin Cream:
In a medium saucepan, combine the heavy cream, pumpkin puree, ground cinnamon, nutmeg, ginger, and a pinch of salt. Heat over medium heat until it gets warm but isn’t boiling. Stir occasionally to mix everything well. Once warm, take it off the heat and let it cool a bit.
3. Prepare the Egg Mixture:
In a mixing bowl, whisk together the egg yolks, granulated sugar, and brown sugar until smooth and creamy. This will provide a lovely richness to your dessert!
4. Combine Mixtures:
Slowly pour the warm pumpkin cream into the egg mixture, stirring constantly. This is important to avoid cooking the eggs and creating scrambled bits in your custard!
5. Strain for Smooth Custard:
To ensure your mixture is silky-smooth, strain it through a fine mesh sieve into a large measuring cup or bowl.
6. Fill the Ramekins:
Now, evenly divide your custard mixture among 4 to 6 ramekins. Make sure they are filled just about to the top.
7. Create a Water Bath:
Place the ramekins in a deep baking dish. Carefully pour hot water into the dish until it’s halfway up the sides of the ramekins. This water bath will help cook the custard gently!
8. Bake the Custards:
Bake them in the oven for 40-45 minutes. You’re looking for them to be set but still a little jiggly in the center.
9. Cool and Chill:
Once they’re done baking, carefully remove the ramekins from the water bath. Let them cool at room temperature, then cover and refrigerate them for at least 4 hours (or overnight for the best flavor).
10. Caramelizing the Sugar:
When you’re ready to serve, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, carefully melt the sugar until it’s bubbly and turns a golden color. Watch closely to avoid burning!
11. Final Touch:
Allow the sugar crust to harden for a minute or two, then it’s ready to enjoy! Serve immediately and delight in the lovely crunchy topping!
Enjoy your creamy, spiced pumpkin crème brûlée with its perfect caramelized sugar topping! It’s a warm and inviting dessert perfect for sharing with friends and family.
Can I Use a Different Type of Pumpkin?
Yes! While canned pumpkin puree is convenient and consistent, you can use freshly roasted and pureed sugar pumpkins. Just make sure it’s well pureed for a smooth texture in the custard.
How Can I Make This Recipe Dairy-Free?
You can substitute the heavy cream with full-fat coconut cream for a dairy-free version. This will give your crème brûlée a unique flavor, but it remains creamy and delicious!
How Do I Store Leftover Crème Brûlée?
Store any leftover crème brûlée in the fridge for up to 3 days. Just make sure to keep the sugar topping separate, as it can get soggy. You can caramelize the sugar just before serving for the best texture!
What If I Don’t Have a Kitchen Torch?
No worries! You can broil the sugar topping in the oven. Just set your oven to broil, sprinkle the sugar on top, and place the ramekins under the broiler for a minute or two. Keep a close eye on them to prevent burning!