Don’t wait for Thanksgiving to give this Pumpkin Crème Brûlée a try. It’s the perfect end to an autumn meal. Actually, it’s the perfect treat any time of year. Especially if you love the taste of pumpkin. And really …who doesn’t love crème brûlée?
The list of ingredients on this may seem long but that’s just because you’ll be adding lots of ground spices to the mix. That’s what makes this so flavorful.
Please don’t be tempted to substitute pumpkin pie filling for the canned pure pumpkin and spices!
- Preheat your oven to 325°F.
- Place 8 (6-oz) ramekins or custard cups in a heavy-duty high-sided roasting pan.
- Add the whipping cream to a medium saucepan over medium heat.
- Heat to just under a simmer.
- Remove from the heat.
- Combine the remaining ingredients in a large mixing bowl.
- Whisk together just until smooth.
- Gradually whisk in the hot cream.
- Pour the mixture through a wire-mesh strainer into a pitcher.
I place a fine mesh strainer over my large (4-cup) Pyrex glass measuring cup so that I have the advantage of using the pour spout when transferring the custard to the individual ramekins.
How great is it that it’s all taken care of with a wire whisk. No electric mixer or blender needed here.
- Divide the custard evenly among the ramekins.
- Fill the pan with hot water to a depth of 1 inch.
- Cover with aluminum foil, crimping around edges of the pan.
Be very careful when transferring the pan to the oven so that the water doesn’t splash into any of the individual dishes.
- Bake for 45 to 50 minutes.
- The custard should be barely set and jiggle when shaken.
- Remove the ramekins from the water bath.
- Allow to cool and chill for 3 hours or up to 3 days.
- Remove from the refrigerator.
- Sprinkle the surface of each custard evenly with 1 scant tablespoon sugar.
- The amount of sugar will vary depending on the shape of the dish.
- Caramelize the sugar with a kitchen blowtorch, moving flame quickly back and forth across the custard.
- Let cool for 2 to 3 minutes before serving.
- If you don’t have a kitchen blowtorch, arrange the ramekins on a baking sheet.
- Place them under the broiler about 3 inches from the heat.
- The sugar should caramelize within 2 to 3 minutes.
- Keep a close watch on it.
Your Pumpkin Crème Brûlée is ready to enjoy…
But if you are so inclined, a garnish of freshly whipped cream certainly adds to the festivities. And it sure does dress them up, too!
I like to add some freshly grated nutmeg on the whipped cream. Totally optional, of course!
pumpkin crème brûlée
Adapted from Genius Kitchen
For a nonalcoholic version, simply leave it out; you'll lose a bit of flavor but the custard will cook the same.
Ingredients
- 3 cups whipping cream
- 6 large egg yolks
- 1/2 cup plus 2 tablespoons granulated sugar (plus more for brûlée topping)
- 1/2 cup plus 3 tablespoons canned pureed pumpkin (not pie filling)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon pure vanilla extract
- 2 tablespoons brandy, cognac or rum (optional)
Instructions
-
Preheat oven to 325°F. Place 8 (6-oz) ramekins or custard cups in a heavy-duty high-sided roasting pan.
-
Heat whipping cream to just under a simmer in a medium saucepan over medium heat. Remove from heat.
-
Combine remaining ingredients in a large mixing bowl, whisking together just until smooth. Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.
-
Divide custard evenly among the ramekins. Fill the pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of the pan. Bake for 45 to 50 minutes or until custard is barely set and jiggles when shaken. Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.
-
Remove from the refrigerator. Sprinkle surface of each custard evenly with 1 scant tablespoon sugar. (The amount of sugar will vary depending on the shape of the dish.) Caramelize the sugar with a kitchen blowtorch, moving flame quickly back and forth across custard. (See Recipe Notes.)
-
Let cool 2 to 3 minutes before serving.
Recipe Notes
If you don't have a kitchen blowtorch, broil 3 inches from heat 2 to 3 minutes or until sugar caramelizes.
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