Pumpkin Crème Brûlée
Pumpkin Crème Brûlée is a delightful twist combining the classic French dessert and the great taste of pumpkin. The earthy sweetness of pumpkin puree with the velvety richness of custard, It’s not just a dessert it’s an experience. Warm spices, like cinnamon, nutmeg, and cloves, infuse the custard with a comforting aroma that lingers in the air.
But What really sets this dessert apart is the contrast between the smooth, creamy custard and the crisp, caramelized sugar crust that crowns each serving.
As a cook, there’s a massive amount of satisfaction in wielding a torch to achieve that perfect brûlée, cracking through the glass-like sugar to reveal the yummy pumpkin custard beneath.
This Pumpkin Crème Brûlée is a well crafted recipe. At first glance this recipe might look a bit intimidating but I promise it isn’t. I hope you will give this a try soon.
Pumpkin Crème Brûlée
Ingredients
INGREDIENTS
- 6 ounces 3/4 cup heavy cream
- 1/4 cup milk
- 7 tbls sugar divided
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 4 large egg yolks room temperature
- 1/4 cup pumpkin puree
Instructions
- Preheat oven to 300°F.
- Heat the cream, milk, 3 tablespoons sugar, salt, and pumpkin pie spice in a saucepan set over medium heat.
- Stir until the sugar is dissolved, and then bring mixture just to a simmer.
- Immediately remove saucepan from the heat, and stir in vanilla extract.
- In a medium bowl, whisk together the egg yolks and 2 tablespoons sugar.
- Quickly whisk about 1/2 cup of the cream mixture into the egg yolks to temper them so they do not scramble.
- Slowly add remaining cream to yolks, whisking constantly, until smooth.
- Place pumpkin puree in a bowl large enough to hold all ingredients, and gradually whisk in cream mixture until completely incorporated.
- Strain mixture through a very fine sieve into a cold pitcher.
- Divide the egg mixture between four crème brûlée, shallow baking dishes or ramekins.
- Set dishes in a baking pan containing enough hot water to come halfway up the sides of the dish.
- Place pan in preheated oven and bake until custard is set, about 45 minutes.
- Remove from the oven and allow to cool for 15 minutes. on a wire rack. Then cover dish with lid or plastic wrap and refrigerate for at least 2 hours, or overnight.
- Just before serving, preheat broiler. I prefer a kitchen torch, but the broiler works well.
- Evenly sprinkle remaining granulated sugar on top of chilled custard. You can also use Raw Sugar.
- Broil until sugar is golden-brown and caramelized, watching carefully so the sugar doesn’t burn. Serve immediately.
Video
Notes
For more Fall type desserts check out Pinterest.
For more of my Dessert recipes go here: https://darlenestable.com/category/cake-dessert/
