Pumpkin Creme Brûlée Recipe

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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

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Pumpkin Creme Brûlée Recipe

Author: Veena Azmanov

5 from 18 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 30 mins

4 hrs

Total Time: 35 mins

Calories: 233kcal

Adjust Servings Here: 6 servings

Description

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.

ADJUST SERVINGS HERE - 6 servings

Ingredients

For the Creme

• 250 ml (1.00 cups) Fresh cream
• 2 Egg yolks
• 3 tbsp Sugar
• 1/8 tsp Salt
• 1 bean Vanilla bean
• 75 ml (1/3 cups) Pumpkin puree
• 1/4 tsp Pumpkin spice

For the Top

• 65 grams (4.0 tbsp) 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

Kitchen Scale

Meas Cups and Spoons

Mixing Bowl

Nutrition Information

Calories: 233kcalCarbohydrates: 19gProtein: 1gFat: 17gSaturated Fat: 10gCholesterol: 122mgSodium: 67mgPotassium: 63mgFiber: 0gSugar: 17gVitamin A: 2645IUVitamin C: 0.7mgCalcium: 38mgIron: 0.3mg

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

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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