Pumpkin Creme Brûlée Recipe
Diet : GF, NF,
Calories: 12
Adjust Servings Here: 6 servings
Description
Capture the essence of autumn with a show-stopping dessert - pumpkin creme brûlée. Follow our step-by-step guide and impress your guests with this perfect blend of pumpkin, caramelized sugar, and creamy custard.
Ingredients
For the Creme
- 500 ml (2 cup) Heavy cream
- 6 large Egg yolks
- 100 g (½ cups) Sugar
- ⅛ tsp Salt
- 1 bean Vanilla scrapings or 1 tsp vanilla bean paste
- ⅓ cup Pumpkin puree
- ¼ tsp Pumpkin spice
- 4 tbsp sugar for the brulee top
Instructions
- Preheat oven – Set to 150°C / 300°F / Gas Mark 2. Arrange 4–6 ramekins (120 ml / 4 oz for smaller portions, 150 ml / 5 oz for larger) in a deep roasting pan. Place a folded kitchen towel or paper hand towel in the pan to keep ramekins stable.
- Heat the cream – In a medium saucepan, combine heavy cream, vanilla bean + seeds, and salt. Warm over medium heat until steaming with small bubbles at the edges — do not boil. If using vanilla extract, add after heating.500 ml Heavy cream, 1 bean Vanilla scrapings
- Whisk yolks & sugar – In a heatproof bowl, whisk yolks and sugar until pale and slightly thickened.6 large Egg yolks , 100 g Sugar , ⅛ tsp Salt
- Add pumpkin & spice – Whisk in the pumpkin purée and pumpkin spice until fully combined.⅓ cup Pumpkin puree , ¼ tsp Pumpkin spice
- Temper the yolks – Slowly drizzle one-third of the hot cream into the yolk mixture while whisking constantly. Gradually whisk in the rest until smooth.
- Strain – Pour the custard through a fine mesh sieve into a jug to remove any lumps and foam.
- Bake in a water bath – Pour custard into ramekins. Add hot (not boiling) water to the pan until it reaches halfway up the ramekins’ sides.
- Bake – Bake for 30–35 minutes for shallow 4 oz ramekins, or 35–40 minutes for deeper 5 oz ramekins, until edges are set but centers still jiggle slightly.
- Chill – Remove ramekins from the water bath and cool to room temperature. Cover and refrigerate for at least 4 hours or up to 2 days.
- Caramelize the sugar – Just before serving, sprinkle each custard with 1–2 tsp caster sugar. Torch in small circles until melted and golden. Let harden 1–2 minutes before serving.4 tbsp sugar
- Storage: Without sugar top — up to 3 days in the fridge.
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
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