Pumpkin Creme Brûlée Recipe – Perfect Fall Dessert
If you don’t already love Creme Brulee, you will now with this pumpkin creme brulee. Rich, creamy, decadent and irresistible. Nothing says pumpkin dessert like a pumpkin creme brulee. You will be surprised how easy it can be to make this recipe with my step by step video tutorial. Perfect fall dessert for Thanksgiving or even Christmas.
Step by step video tutorial for Pumpkin Creme Brûlée Recipe. Easy Pumpkin Creme Brulee Recipe,
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 raises his eyebrows with that – 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 with of course my summer apricot creme brulee and now this pumpkin creme brulee. A lot of brulee happing in our home?
Step by step video tutorial for Pumpkin Creme Brûlée Recipe. Easy Pumpkin Creme Brulee Recipe,
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 – Second must have ingredient – the yolk is what makes the custard bake thick and rich.
- Sugar – You can add more or less sugar as 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 always made with a 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 but you can use canned pumpkin puree as well.
- Pumpkin spice – In the video, you can see I have not used it because I added some in my homemade pumpkin puree.
Step by step video tutorial for Pumpkin Creme Brûlée Recipe. Easy Pumpkin Creme Brulee Recipe,
Easiest Pumpkin Creme Brûlée Recipe (Save/Pin) Perfect fall dessert.
Tools
- Ramekins / Creme Brulee dishes
- Brulee Torch
- Sauce Pan
- Blender
- Bowl
- Measuring cups
- Whisk / Spatula
- Sieve
Step by step video tutorial for Pumpkin Creme Brûlée Recipe. Easy Pumpkin Creme Brulee Recipe,
Ingredients
For the Creme
- Fresh cream – 250 ml (1 cups)
- Egg yolks – 2 large
- Sugar – 4 tbsp
- Salt – pinch
- Vanilla bean – 1 bean
- Pumpkin puree – 75 ml (1/3 cup)
- Pumpkin spice (1/4 tsp)
For the Top
- White granulated sugar 65 grams (1/3 cup)
Method
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 a knife – 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
Step by step video tutorial for Pumpkin Creme Brûlée Recipe. Easy Pumpkin Creme Brulee Recipe,
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).
Step by step video tutorial for Pumpkin Creme Brûlée Recipe. Easy Pumpkin Creme Brulee Recipe,
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.
Step by step video tutorial for Pumpkin Creme Brûlée Recipe. Easy Pumpkin Creme Brulee Recipe,
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!
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Step by step video tutorial for Pumpkin Creme Brûlée Recipe. Easy Pumpkin Creme Brulee Recipe,
Pumpkin Creme Brûlée Recipe
Ingredients - Choose (Metric or US Customary) below
For the Creme
- 250 ml Fresh cream
- 2 Egg yolks
- 3 tbsp Sugar
- 1/8 tsp Salt
- 1 bean Vanilla bean
- 75 ml Pumpkin puree
- 1/4 tsp Pumpkin spice
For the Top
- 65 grams 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 a knife - 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!
Recipe Video - full version (detailed)
You may also like
- Classic Creme Brulee
- Apricot Creme Brulee
- Pumpkin Souffle
- Triple Chocolate Pumpkin Tart
- Pumpkin Pie Chocolate Tart
- Pumpkin Cupcakes or Cinnamon Sugar Pumpkin Donuts
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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.
Thanks, Emily. It does go so well in Creme Brulee.
OMG, what a delicious and rich looking pumpkin creme brulee, a perfect dessert to try this autumn!
Thank you, Jagruti.
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
Absolutely, Ruchi. Perfect fall twist. I think you will enjoy this.
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!
Thanks, Ashley. I think she will enjoy this very much.
It pumpkin is involved, I’m all for it! Your creme brulee looks perfect, Veena! Love your pumpkin version <3
Thank you, Tammy.
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.
Ah, you will enjoy your creme brulee Marisa. So many different versions to make. Have fun.
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!
Thank you, Jyothi. Yes, I am a huge pumpkin fan too
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!!
Thanks, Amanda. Yes, this one works great with pumpkin puree.
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.
It is super simple and easy Shobee. You must try.
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
Thank you, Catherine. I hope you try this.
Oooh, yes please. Loving all the pumpkin desserts I’m seeing this year! I love the substitutions info you gave, super helpful!
Me too – loving all the pumpkin desserts this time of the year.
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.
Oh yes, Marisa. Licking that bowl is a must. So delish. Hard to say no kinda dessert
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.
Yes, Analida. You can use the oven broiler too!
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!
Thanks Lauren, Yes, definitely a great way to add pumpkin in desserts – so rich.
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
Oh, pumpkin desserts are so easy Karyl. You must try.
Your desserts are always incredible! I love it! I am going to try this out. Thank you for sharing this great recipe. YUM!
Thank you, Mahy. So happy you think so.
I love the regular creme brulee and pumpkin is a favorite pie, this is a win win dessert for me!
Thank you, Claudia. You will love this I think.
OMG, what a rich, decadent and delicious looking creme brulee. Love that you made it seasonal and added pumpkin in there.
Thanks, Pavani. Yes, very rich and decadent.
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!
Thank you, Elaine. Happy to hear you like my detailed post.