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
This pumpkin 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 brûlée 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 brûlée, it becomes grainy like sweet scrambled eggs.
It's best to use superfine sugar when making any custard-based dessert-like brûlées 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 plastic wrap. Then just before serving dessert, top with the sugar, and torch the top.
No, it's best to torch the top just before serving, or the sugar will melt with the condensation in the fridge.
I do have a tried and tested classic Creme Brulee recipe you can use.
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.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Description
Video
Ingredients
For the Creme
- 1 cup (250 ml) Fresh cream
- 2 Egg yolks
- 3 tbsp Sugar
- ⅛ tsp Salt
- 1 bean Vanilla bean
- ⅓ cup (80 ml) Pumpkin puree
- ¼ tsp Pumpkin spice
For the Top
- 4 tbsp (60 g) sugar
Instructions
- 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 asideTip - 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!
Recipe Notes
- 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.
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
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.