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Pumpkin Crème Brûlée

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Pumpkin Crème Brûlée is a festive twist on the classic French dessert. A creamy pumpkin custard infused with warm spices is topped with a crackly caramelized sugar crust, making it an elegant yet cozy fall treat.

Ingredients

4 mini pumpkins (optional – ramekins can be used instead)

2 cups heavy cream (476g)

1/3 cup granulated sugar (67g, plus extra for topping)

4 large egg yolks

1 teaspoon vanilla extract

1 cup pumpkin puree (245g)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. If using mini pumpkins, slice off the tops and scoop out the seeds and flesh, leaving sturdy shells. If using ramekins, lightly grease them.
  3. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
  4. In a mixing bowl, whisk together egg yolks and sugar until pale and creamy.
  5. Gradually whisk the warm cream into the yolk mixture, a little at a time, to avoid scrambling.
  6. Stir in vanilla extract, pumpkin puree, cinnamon, ginger, and salt until smooth.
  7. Strain the mixture through a fine sieve for an extra-smooth custard.
  8. Pour the mixture into the prepared pumpkins or ramekins.
  9. Place them in a baking dish, then add hot water to the dish until it reaches halfway up the sides of the pumpkins/ramekins.
  10. Bake for 35–40 minutes, or until the custard is set around the edges but slightly jiggly in the center.
  11. Remove from the water bath and let cool to room temperature. Refrigerate for at least 2 hours, or overnight.
  12. Before serving, sprinkle a thin, even layer of sugar on top of each custard and caramelize with a kitchen torch until golden and crisp.

Notes

Use pumpkin pie spice instead of cinnamon and ginger for convenience.

Add a splash of bourbon or rum for extra flavor depth.

Swap pumpkin puree with butternut squash puree for a sweeter variation.

Caramelize the sugar topping just before serving for the best texture.

Do not freeze; custard may separate.

Nutrition

Find it online: https://familydinnercooking.com/pumpkin-creme-brulee/