Pumpkin Creme Brulee
Indulge in the ultimate fall treat with this Pumpkin Crème Brûlée! Packed with the warm flavors of pumpkin spice and a hint of sweetness, this dessert is the perfect addition to your Thanksgiving table or any autumn celebration.
Servings 6
Ingredients
- 1 cup (220 g) pumpkin puree
- 1 cup (240 ml) heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup (100 g) granulated sugar
- 6 large egg yolks, room temperature
- ¼ cup (50 g) granulated sugar, for sugar topping
Instructions
- Preheat the oven to 325°F. Arrange six 4-ounce ramekins in a 2-inch deep baking dish. Set aside.
- Add the pumpkin puree and cream to a small saucepan and heat over medium heat until bubbles appear along the sides of the pan and the mixture is steaming. Stir in the vanilla, cinnamon, and ginger. Remove from heat.
- In a medium bowl, quickly whisk ½ cup (100g) sugar and egg yolks together.
- Slowly pour the hot cream into the yolk mixture while whisking continuously until well combined.
- Transfer the mixture to a pitcher or large liquid measuring cup, then pour the custard into the ramekins.
- Place the baking pan with filled ramekins inside the oven. Then, carefully fill the pan with enough hot water to come halfway up the sides of the ramekins.
- Bake 25-30 minutes, just until set. Start checking the custard early. Bake time will vary depending on the thickness and depth of your ramekins. The custard should be set and not soupy with only a small area of jiggle in the center.
- Carefully remove the baking dish from the oven and allow the ramekins to cool in the water bath. Once the ramekins are cool enough to handle, remove them from the water, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days before serving.
- Just before serving, sprinkle 2 teaspoons of sugar evenly over each custard, then immediately caramelize the sugar with a propane torch or broiler.
Notes
- Water bath: The water bath will help the custard bake slowly and evenly. Take extra care not to get water in the custard. This will ruin it.
- Baking the custard: Timing can be tricky and will vary depending on the type of ramekin you use. I used shallow ramekins and they took about 25 minutes to bake. The custard is done when it jiggles uniformly from edge to edge when shaken gently.
- Make ahead: While the custard requires 4 hours of cooling time in the refrigerator, if wrapped tightly in plastic wrap you can make it 2-3 days in advance.