Pumpkin Creme Brûlée Recipe

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Add a seasonal touch to your next creme brûlée with this pumpkin creme brûlée. Rich, creamy, decadent made with egg yolks, cream, pumpkin puree, and pumpkin spice. The perfect dessert for Thanksgiving or Christmas.

My kids enjoy this pumpkin creme brûlée every year and never believe that there is pumpkin in there. Yup! They think I'm joking.

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 pie.

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 shared the classic brûlée as well as the apricot brûlée which is perfect for summer and now this pumpkin creme brûlée for winter.

About this recipe

This is my no-fail recipe and 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.

I call it my four-step process:

• Heat the cream
• Blend the yolk mixture
• Combine the two and pour them into the molds
• Bake

Often, the brûlée disasters are the little things. Like not paying attention to combining the cream and yolks, or over-baking. Which is why I have given you detailed instructions as well as a video. 

Ingredients and substitutes

• 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.

Step by step instructions (pin)

• Preheat oven 150 C/ 300 F.
• Place 6 x 4oz ramekins or 4 x 8oz creme brulee dishes in a deep baking tray or roasting rack. Set aside
  Tip - Line the baking tray with a paper hand towel, this will prevent the dishes from moving when transferring to and back from the oven.
• Combine cream, vanilla bean scraping, and salt in a heavy-bottom saucepan over medium heat and bring it to an almost boil.
  Tip - split the vanilla bean in half length way, scrape the insides with the back of a knife, and add it to milk along with the bean.
• In a separate bowl, combine egg yolk and sugar. Add the pumpkin puree and pumpkin spice. Whisk until light and fluffy.
• Gradually pour the hot cream from the saucepan into the egg yolk mixture.
  Tip - You want to pour a little at a time so you don't cook the eggs. This is called tempering the eggs,
• When all the cream has been incorporated, strain the mixture thru a sieve. (remove vanilla bean).
  Tip - Straining will ensure you remove curdled eggs which will give us a velvet smooth brûlée
• Pour mixture equally into the prepared ramekins or creme brulee dishes.

• Carefully place the baking tray in the oven on the middle rack and pour 2 cups hot water in the baking tray outside the ramekins.
• Bake for about 30 to 40 minutes until the center is set but still has a slight wobble in the center.
• Carefully remove from the oven onto a cooling rack. Cool in the fridge for at least 4 hours.

Crisp top

• When ready to serve, sprinkle one teaspoon (or more) granulated sugar over each brûlée
• Spread evenly by swirling the ramekin in your hand. Shake off any excess and clean the rim of the ramekin.
  Tip - don't forget to clean the rim as this makes for a cleaner presentation.
• Carefully caramelize the sugar using a blow torch. The sugar will melt and become dep amber in color. It also becomes hard like glass which cracks when eating.
  Tip - Pass the torch flame over the sugar in a circular motion to get an even color.
• Do not touch hot sugar as it can cause serious burns. Wait for the bubbles to cool off.
• Enjoy!

Frequently asked questions

What can I use instead of a blow torch?

If you do not have a blow torch, place the ramekins under a hot broiler. Make 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 brûlée out of the oven?

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.

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