BEST Pumpkin Creme Brûlée Recipe
If you don't already love Creme Brulee, you will now with this pumpkin creme brulee. Rich, creamy, decadent and irresistible. Everyone will think you worked so hard to create this dessert, but actually, it's surprisingly easy. There is no better pumpkin dessert for Thanksgiving or Christmas than a pumpkin creme brulee.
My kids enjoy pumpkin creme brulee every year and never believe that there is pumpkin in there. Yup! They think I'm joking. I laugh about it. My husband does raise his eyebrows - really, pumpkin creme brulee? But believe it or not, it is one of the best fall desserts you can make.
The one thing I'm always surprised about is that most people think making creme brulee is really difficult when it's a lot easier than making a pumpkin pie or apple pie. I call it my four-step process - heat the cream, blend the yolk mixture, combine the two, pour into the molds and bake. Which is why I often make it when I am not in the mood to work hard on a dessert.
If you've never made creme brulee, you must try it at least once. I promise you will be so surprised how simple and easy this dessert can be. I already have a classic creme brulee recipe for you. And I also have my summer apricot creme brulee and now this pumpkin creme brulee. A lot of brulee happing in our home.
About this Pumpkin Creme Brulee Recipe
This is my no-fail creme brûlée recipe. As you can see it is a small recipe that makes six ramekins. Also, the ingredients are simple and you probably already have them in your kitchen pantry.
Often, what makes a creme brulee a disaster are the small things. Like not paying attention to combine the cream and yolks, or over-baking. Which is why I have given you detailed instructions as well as a video.
Let's talk ingredients and Substitutes (Save/Pin)
- Cream - First must-have ingredient - creme brulee is always made with cream as it bakes thick and rich. Milk makes a very thick custard.
- Egg yolks - The second must-have ingredient - the yolk is what makes the custard bake thick and rich.
- Sugar - You can add more or less sugar, per your taste. Personally, I've never tried honey yet, so I can't tell you if it works.
- Vanilla - A creme brulee is usually made with real vanilla bean. Having said that, I am often guilty of using the pure vanilla extract from the bottle. Just 1 tsp will work just fine.
- Pumpkin puree- I'm using homemade pumpkin puree. I always make homemade puree because pumpkins are in season. And yet, you can use canned pumpkin puree as well.
- Pumpkin spice - Again I am using my homemade pumpkin spice. In the video, I added the pumpkin spice in my pumpkin puree so you don't see me adding them separately.
Useful Tips and Tools
- Creme brûlée is best baked in wide shallow ramekins or Creme Brulee dishes.
- A Brulee Torch is a great investment if you plan to make this dessert often. I love that the torch lets me control how the sugar is caramelizing.
- Also, a heavy-based saucepan is always best when you heat milk.
- Often, a blender is used to combine the sugar and yolks but it's not necessary. A simple bowl and whisk do the job beautifully.
- And have a spatula and sieve to strain the mixture, so all the curdles eggs will stay behind giving you a velvet-like finished custard.
- Lastly, always use proper measuring cups and measuring spoons when making desserts.
How to Make the Easiest Pumpkin Creme Brûlée Recipe (Save/Pin)
Method
Preheat oven 150 C/ 300 F.
Heat Cream
- Place cream, vanilla, and salt in a saucepan over medium heat.
- If using a
vanilla bean, split the bean in half length way, scrape the insides with the back of a knife, and add it to milk along with the bean.
Combine Egg yolks
- In a separate bowl, combine egg yolk and sugar.
- Add pumpkin puree and pumpkin spice and whisk until light and fluffy.
Combine milk to yolks mix (tempering)
- When the cream is almost boiling, gradually pour the hot cream into the egg yolk mixture - stirring constantly.
- When all the cream has been incorporated, strain the mixture through a sieve. (remove vanilla bean).
Baking the Creme Brulee
- Place ramekins/creme brulee dishes in a deep baking tray.
- Divide the mixture equally into 6 ramekins /creme brulee dishes.
- Carefully place the baking tray in the oven on the center rack.
- Pour 2 cups hot water into the baking tray outside the ramekins.
- Bake until the center is set but still slightly shaky - about 30 minutes.
- Carefully remove from the oven onto a cooling rack.
- Place in the fridge to chill for at least 4 hours.
Torch the top before serving
- When ready to serve, sprinkle one teaspoon (or more) of granulated sugar over each custard.
- Spread evenly by swirling the ramekin in your hand.
- Shake off any excess and clean the rim of the ramekin.
- Carefully caramelize the sugar using a blowtorch.
- Pass the torch flame over the sugar in a circular motion to get a more even color.
- The sugar should turn amber and smooth, but also hard which cracks like glass when eating.
- Do not touch hot sugar at this point as it can cause serious burns. Wait for the bubbles to cool off.
- Enjoy!
Tips for the Perfect Pumpkin Creme Brûlée
- Combine the egg yolks and sugar well. This means to whip the egg yolks with the sugar until the mixture is pale in color.
- Always use the best quality vanilla you can get. A vanilla bean is the most preferred for custard-based desserts. And yet you can also try a bean paste or good quality vanilla. NO IMITATIONS.
- Also, be careful when combining the hot cream with the egg yolk mixture. You want to temper the egg yolks but not curdle it. The best way to do this is to whisk the egg mixture while pouring the cream.
- Bake the classic creme brulee in the right baking dish, such as a ramekin. This dessert is best baked in a wide shallow creme brulee dish as I have used in my pumpkin creme brulee is preferred. And yet, a ramekin used in this recipe works just as well.
- Custard-based desserts, such as creme brulee, must bake at low temperature. A water bath is a great way to protect the yolk and cream mixture from overheating. It usually takes between 40 to 45 minutes after which you must keep a close eye.
- A classic creme brulee is baked when almost set but still has a slight jiggle in the custard. That jiggle will continue to cook with the remaining heat and then placed in the fridge when cooled.
- In addition, classic creme brulee is best served at room temperature. So take it out an hour or more before serving.
- Finally, caramelize the sugar do not burn it. You want a pretty golden color not black color. The best way to do this is to do it slowly and in a circular motion not staying in one place for too long.
How do you caramelize sugar on this Pumpkin Creme Brûlée?
The sugar on the top is best caramelized with a blow torch. These are readily available and are low maintenance. And yet, you do need to be careful when using them. But in general, they are simple and safe to use.
If you do not have a blow torch, place the ramekins under a hot broiler. Making sure the broiler is hot, so it caramelizes the sugar quickly without cooking the custard. You want to serve the creme brulee at room temperature.
Tip - Pour sugar into the ramekin, swirl it around, so it covers the entire top surface. Remove the excess and CLEAN THE EDGES of the ramekins well before you caramelize the sugar. It makes for a pretty presentation, and you won't have burnt sugar on the edges which are difficult to clean and do not look so beautiful.
How do I know when to take the Pumpkin creme brûlée out. How jiggly should it be?
Bake until the custard is almost set but still have a jiggle in the middle. When I say set means it should not be liquid.
The custard will continue to cook with the residue heat even when it is out of the oven. It will then firm up in the fridge so there will be no jiggle once chilled. If you follow this no-fail creme brulee recipe you should have a wonderfully creamy, smooth and silky classic creme brulee.
Frequently Asked Questions
This pumpkin creme brûlée will last in the fridge for up to five days. For food safety, it is recommended not to keep egg-based products for longer.
If you don't have individual serving ramekins you can also bake the creme brulee in a large ceramic baking pan and adjust the baking time accordingly. You can also use cups, ceramic bowls as well as earthenware as long as they are all oven safe.
Well, you can over-cook eggs. In the case of creme brûlée, it becomes grainy like sweet scrambled eggs.
It's best to use superfine sugar when making any custard-based dessert like creme brûlée or souffle. The fine sugar dissolves quickly and easily.
I do prefer to make these in advance, so they chill thoroughly in the fridge. Custard-based desserts are best served at room temperature. That is why creme brulee is the perfect dessert for entertaining. You can make these up to 3 or 4 days in advance and save them in the fridge. Make sure to wrap them well with cling/plastic wrap. Then just before serving dessert, top with the sugar and brûlée the top.
You can put the creme brûlée in the freezer to cool it quicker but do not let the custard freeze.
No, it's best to torch the brûlée just before serving, or the sugar will melt with the condensation in the fridge.
You can, but perhaps you should try my tried and tested classic Creme Brulee Recipe.
Well, you can make a Vanilla Creme Brulee. Add apricots to make an Apricot Creme Brulee.
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Description
Ingredients
For the Creme
- 1 cup (250 ml) Fresh cream
- 2 Egg yolks
- 3 tbsp Sugar
- 1/8 tsp Salt
- 1 bean Vanilla bean
- 1/3 cup (80 ml) Pumpkin puree
- 1/4 tsp Pumpkin spice
For the Top
- 4 tbsp (60 g) sugar
Instructions
- Preheat oven 150 C/ 300 F.
Heat Cream
- Place cream, vanilla and salt in a saucepan over medium heat.
- If using vanilla bean, split the bean in half length way, scrape the insides with the back of a knife, and add it to milk along with the bean.
Combine Egg yolks
- In a separate bowl, combine egg yolk and sugar.
- Add pumpkin puree (and pumpkin spice if using) and whisk until light and fluffy.
- Combine milk to yolks mix (tempering).
- When the cream is almost boiling, gradually pour the hot cream into the egg yolk mixture - stirring constantly.
- When all the cream has been incorporated, strain the mixture thru a sieve. (remove vanilla bean).
Baking the Creme Brulee
- Place ramekins/creme brulee dishes in a deep baking tray.
- Divide mixture equally into 6 ramekins /creme brulee dishes.
- Carefully place the baking tray in the oven on the center rack.
- Pour 2 cups hot water into the baking tray outside the ramekins.
- Bake until the center is set but still slightly shaky - about 30 minutes.
- Carefully remove from the oven onto a cooling rack.
- Place in the fridge to chill for at least 4 hours.
Torch the top before serving
- When ready to serve, sprinkle one teaspoon (or more) granulated sugar over each custard.
- Spread evenly by swirling the ramekin in your hand.
- Shake off any excess and clean the rim of the ramekin.
- Carefully caramelize the sugar using a blowtorch.
- Pass the torch flame over the sugar in a circular motion to get a more even color.
- The sugar should turn amber and smooth but also hard which cracks like glass when eating.
- Do not touch hot sugar at this point as it can cause serious burns. Wait for the bubbles to cool off.
- Enjoy!
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
More pumpkin recipes....
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- Triple Chocolate Pumpkin Tart
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- Pumpkin Pie Chocolate Tart
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- Cinnamon Sugar Pumpkin Donuts
- Pumpkin Spice Caramel Apple Dessert
- Homemade Pumpkin Spice
- Pumpkin Spice Apple Cupcakes with Caramel
- Maple Pumpkin Soup
- Roasted Pumpkin Sweet Potato Soup
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Emily Leary
I've never seen pumpkin used in creme brulee! What a great idea! Loving the video too - makes it all so clear how easy it is to make.
Veena Azmanov
Thanks, Emily. It does go so well in Creme Brulee.
Jagruti Dhanecha
OMG, what a delicious and rich looking pumpkin creme brulee, a perfect dessert to try this autumn!
Veena Azmanov
Thank you, Jagruti.
Ruchi
Twist on a classic cream brûlée... what an interesting combination of flavors! I can’t live without pumpkin everything in fall time so I will totally try this. Must be absolutely delicious
Veena Azmanov
Absolutely, Ruchi. Perfect fall twist. I think you will enjoy this.
Ashley
This looks like a great way to end a fall meal! My mom absolutely loves creme brulee - I'll have to keep this recipe handy for the next time she visits. Yum!
Veena Azmanov
Thanks, Ashley. I think she will enjoy this very much.
Tammy
It pumpkin is involved, I'm all for it! Your creme brulee looks perfect, Veena! Love your pumpkin version <3
Veena Azmanov
Thank you, Tammy.
Marisa Franca
I just wanted to let you know that the torch is on order. I figure it would be great with meringues and toasting the tops of several recipes I have. Instead of broiling I'll give it a nice blow torch once over. I will definitely start with Pumpkin Creme Brûlée.
Veena Azmanov
Ah, you will enjoy your creme brulee Marisa. So many different versions to make. Have fun.
Jyothi (Jo)
pumpkins pumkins, oh i'm in pumpkin heaven right now. So many lovely pumpkin recipes and I can't get enough of them. Love this creme brulee, looks so delicious. Decadent!
Veena Azmanov
Thank you, Jyothi. Yes, I am a huge pumpkin fan too
Amanda Mason
I've always been so intimidated to make a cream brulee but your video is super helpful and your version looks SO EASY!! I bet the pumpkin puree is amazing in this dessert! Perfect for the holiday season!!
Veena Azmanov
Thanks, Amanda. Yes, this one works great with pumpkin puree.
Shobee
I am one of those who is intimidated to make Creme' Brulee'. It looks so difficult to make but your photo step by step instruction make it easy enough to make.
Veena Azmanov
It is super simple and easy Shobee. You must try.
Catherine
Dear Veena, your creme brulees look beautiful! What a wonderful Autumn touch to a classic recipe. I've never made my own but I would love to give these a try. XO
Veena Azmanov
Thank you, Catherine. I hope you try this.
Kylee from Kylee Cooks
Oooh, yes please. Loving all the pumpkin desserts I'm seeing this year! I love the substitutions info you gave, super helpful!
Veena Azmanov
Me too - loving all the pumpkin desserts this time of the year.
Marisa Franca
I've got the cups now all I need to do is make the Creme Brûlée. Oh, and I have to get a torch. Hubby would love that. He'd be playing around with it all the time. I've said it before, I love the individual desserts and I bet the bowl is licked clean. This would be a really nice dessert for Hubby and me.
Veena Azmanov
Oh yes, Marisa. Licking that bowl is a must. So delish. Hard to say no kinda dessert
Analida Braeger
Creme brulee is one of my all time favorites. But alas, I don't have a torch. I like your solution. The oven is a brilliant way to set them and add that glorious crispy layer.
Veena Azmanov
Yes, Analida. You can use the oven broiler too!
Lauren Vavala
What a fun unique way to use pumpkin this season! I haven't made creme brulee because I feel like I absolutely need the torch but I hate working with fire...I'll just have to get my fiance to do it because these look too good to pass up!
Veena Azmanov
Thanks Lauren, Yes, definitely a great way to add pumpkin in desserts - so rich.
Karyl Henry
I love creme brulee, but I've never been brave enough to tackle it at home...always afraid I'll mess it up LOL! I'm not a huge fan of pumpkin, but I'll be willing to try it in this dessert
Veena Azmanov
Oh, pumpkin desserts are so easy Karyl. You must try.
Mahy Elamin
Your desserts are always incredible! I love it! I am going to try this out. Thank you for sharing this great recipe. YUM!
Veena Azmanov
Thank you, Mahy. So happy you think so.
Claudia Lamascolo
I love the regular creme brulee and pumpkin is a favorite pie, this is a win win dessert for me!
Veena Azmanov
Thank you, Claudia. You will love this I think.
Pavani
OMG, what a rich, decadent and delicious looking creme brulee. Love that you made it seasonal and added pumpkin in there.
Veena Azmanov
Thanks, Pavani. Yes, very rich and decadent.
Elaine Benoit
Yummy. I love creme brulee but have never tried pumpkin! I love how you outline all the steps in this recipe, making it look so easy! I can't wait to try this!
Veena Azmanov
Thank you, Elaine. Happy to hear you like my detailed post.