This Pumpkin Creme Brulee is a creamy dessert with a hint of warm spices. It has a crunchy sugar top that gives it a nice surprise when you crack it!
Honestly, who can resist that crispy caramel layer? It’s like a sweet little prize waiting for you! I love serving it during fall—it really brings the cozy vibes!
Key Ingredients & Substitutions
Heavy Cream: This is what makes your crème brûlée rich and creamy. If you’re looking for a lighter option, half-and-half can work, but it won’t be quite as smooth. You could also use coconut cream for a dairy-free version!
Pumpkin Puree: Canned pumpkin is easy and convenient. If you prefer, you can make your own by roasting fresh pumpkin and pureeing it, but it needs to be cooked and cooled first. Just remember to stick to pure pumpkin, not pumpkin pie filling!
Pumpkin Pie Spice: If you don’t have this on hand, mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves as a substitute. You can adjust the spices to your taste.
Egg Yolks: The egg yolks are crucial for that smooth, custardy texture. I wouldn’t recommend skipping them, but if you’re out of eggs, some folks use silken tofu blended until smooth as a vegan alternative.
Granulated Sugar: The sugar for sweetening the custard is essential. However, adjust it to your sweetness preference! For a healthier option, you can try coconut sugar, but the caramelizing might not be as successful.
What’s the Best Way to Create a Water Bath?
A water bath is a simple yet crucial step for baking your crème brûlée to perfection. It helps cook the custard gently and evenly, preventing it from cracking.
- First, place your filled ramekins in a deep baking dish.
- Then, carefully pour hot water into the baking dish. Fill it until it reaches halfway up the sides of the ramekins.
- This helps maintain an even temperature, so keep the water level consistent while baking.
Always handle the hot water with care when putting it in the oven and when you take it out!
How to Make Pumpkin Crème Brûlée
Ingredients You’ll Need:
For the Custard:
- 2 cups heavy cream
- 1/2 cup canned pumpkin puree
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for caramelizing)
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious Pumpkin Crème Brûlée recipe takes about 20 minutes of active preparation time, plus 40 to 45 minutes of baking time. After that, you’ll need to let it cool and refrigerate for at least 4 hours, or overnight for the best results. In total, plan for about 5 hours including chilling!
Step-by-Step Instructions:
1. Prepping the Oven:
Start by preheating your oven to 325°F (160°C). This is crucial as it ensures your custards bake evenly from the moment they go in!
2. Making the Pumpkin Cream:
In a medium saucepan, combine the heavy cream, pumpkin puree, and pumpkin pie spice. Heat this over medium heat, stirring until it just starts to simmer. Once it reaches that point, remove it from heat and let it cool slightly—this will make it safer to combine with the eggs.
3. Whisking the Egg Yolks:
In a large bowl, whisk the egg yolks together with the granulated sugar, vanilla extract, and a pinch of salt. Your goal is to achieve a smooth and pale mixture. This will be the base for your custard!
4. Combining the Mixtures:
Now, slowly pour the warm pumpkin cream mixture into the egg mixture while constantly whisking. This is important to avoid scrambling the eggs!
5. Straining the Custard:
To ensure a silky smooth custard, strain the combined mixture through a fine-mesh sieve into a large measuring cup or bowl. This step removes any lumps, giving you a perfect texture!
6. Filling the Ramekins:
Place 4 to 6 ramekins in a baking dish. Pour the custard evenly into the ramekins, filling them about ¾ full.
7. Creating the Water Bath:
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help cook the custard evenly and gently, preventing any cracks!
8. Baking the Custards:
Carefully put the baking dish in your preheated oven and bake for 40 to 45 minutes. You’ll know they’re done when they are set but still slightly jiggly in the center.
9. Cooling the Ramekins:
Once baked, take them out of the oven and remove the ramekins from the water bath. Let them cool to room temperature before covering each with plastic wrap and refrigerating them for at least 4 hours or overnight. This allows the custard to set perfectly!
10. Caramelizing the Sugar:
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 melts and forms a crisp, golden-brown crust. Be careful to keep the torch moving to avoid burning!
11. Serving:
Allow the sugar topping to sit for a minute to harden. Then, grab a spoon and dig in! Enjoy your rich, creamy pumpkin crème brûlée with that delightful crunchy topping. Perfect for impressing guests or enjoying a cozy night in!
This Pumpkin Crème Brûlée is a beautiful fusion of cozy fall flavors with a classic dessert twist, making it an absolute treat for any occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, scoop out the flesh, and puree it until smooth. Make sure to cool it before adding to the cream mixture. Just remember: use plain pumpkin, not a pie filling!
How Can I Store Leftovers?
Store any leftover crème brûlée in the fridge, covered with plastic wrap or in an airtight container, for up to 3 days. If you’ve already caramelized the sugar, it’s best to reheat without the sugar topping, as it won’t stay crispy.
What If I Don’t Have a Kitchen Torch?
No worries! If you don’t have a kitchen torch, you can place the ramekins under a broiler instead. Just watch them carefully so the sugar doesn’t burn—this usually takes 3-5 minutes!
Can I Make This Recipe Vegan?
Yes! You can replace the heavy cream with full-fat coconut milk and use a combination of silken tofu or a vegan egg substitute (like aquafaba) to mimic the texture. Adjust the sweetness as needed since vegan substitutes can alter flavor!
