This pumpkin creme brulee recipe has the creamiest and smoothest custard with mild hints of pumpkin pie spices and real pumpkin puree.
All the elements of a traditional creme brulee recipe (smooth cold creamy custard, and caramelized sugar crust) are here but I added a pumpkin spice kick!
If you enjoy this recipe, you’ll love my white chocolate creme brulee recipe too!
This post has Amazon affiliate links for tools we used to make this recipe.
How to make creme brulee
- Combine egg yolks, sugar, pumpkin purée, and vanilla.
- Bring heavy cream to a simmer and then slowly pour it into the egg mixture while stirring constantly.
- Fill a baking dish with boiling water. Place the 4 oz creme brulee ramekins inside. Strain the custard and pour it into the ramekins. Bake at 325 degrees Fahrenheit for and bake 15-20 minutes.
What is creme brulee
- Creme brulee is a French custard dessert made with a hard layer of caramelized sugar on top.
Also, try these pumpkin DESSERT recipes:
Pumpkin cheesecake– the perfect cross between a white cheesecake and pumpkin pie.
Spiced Pumpkin cupcakes– soft and fluffy with cream cheese frosting.
Pumpkin cake– easiest pumpkin cake you’ll ever come by.
Ingredients for creme brulee
- egg yolks
- granulated sugar
- pumpkin purée
- vanilla extract
- pumpkin pie spice
- heavy whipping cream
How to Caramelize Sugar
- Add a spoonful of sugar evenly on top of each creme brulee.
- Using a creme brulee torch, caramelize the sugar in a circular motion.
- To avoid burning the sugar keep the torch constantly moving.
How to make creme brulee without torch
- if you don’t have a chef torch, place the cold creme Brule in a baking dish, then add sugar on top of the creme brulee, and broil it in the oven for 3-5 minutes.
How to Serve Creme Brulee?
Creme brulees are supposed to be kept in the refrigerator up until you need to serve them. When you are ready to serve them, sprinkle the sugar on top and caramelize it with a chefs torch. Serve immediately.
What to do with leftover egg whites?
Don’t throw them out! Use them up for something as simple as chocolate meringue cookies, or even these incredibly chewy amaretti cookies. Or crank it up a notch and make coffee macarons!
Note:
Whenever I bake with aromatic spices, I always say, everyone has a personal preference. I personally love the taste, but not when it’s too overpowering. So if you like a strong spiced flavor, you are more than welcome to add more spices. That’s the wonderful part about cooking and baking. Therefore, you can adjust anything to your taste buds.
Pumpkin Crème Brûlée
Ingredients
- 6 egg yolks
- 1/3 cup sugar
- 1/2 cup pumpkin purée
- 1 tsp vanilla
- 1/4 tsp pumpkin pie spice
- 1 1/2 cup heavy whipping cream
Instructions
- In a large bowl, whisk 6 egg yolks and 1/3 cup sugar just until combined.
- Then add in 1/2 cup pumpkin purée, 1 tsp vanilla, and 1/4 tsp pumpkin pie spice.
- Heat 1 1/2 cups heavy cream in a sauce pan over medium heat and turn off the burner the moment it comes to a simmer.
- Slowly pour the heavy cream into the egg mixture while whisking constantly so that the hot cream doesn’t cook the eggs.
- Strain the hot custard through a fine mesh sieve to catch any clumps that may have accumulated.
- Place the ramekins into a deep baking dish, then pour the custard into 6 (4oz) ramekins.
- Fill the baking dish with enough boiling water so it reaches half way up the sides of the ramekins.
- Preheat oven to 325 degrees F. Then carefully transfer that baking dish to the oven on the middle rack and bake for 15-30 mins. Let the creme brulees cool down to room temperature and refrigerate for about 2 hours.
- Sprinkle a small spoonful of sugar on top of each creme brulee and distribute it evenly then caramelize the sugar with a blowtorch or chefs-torch. The best way to get an even caramelization is to constantly move the torch. Keeping the torch in one place can easily burn the sugar, so make sure it’s constantly moving.
- Serve immediately after caramelizing the sugar crust.
simplyhomecooked
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Barbara Marrin says
Over the 40 years of adult life I’ve made COUNTLESS recipes of creme brulee & various custards. I NEVER transfer a baking dish from counter to oven with BOILNG WATER IN IT. 1) Set Oven Temp, 2) Place empty baking dish on center race of oven 3) fil backing dish 1/3 w/Boiling Water. 4) PLACE RAMEKINS IN BAKING DISH then LADLE THE CUSTARD MIXTURE INTO THE RAMEKINS.
1) NO SCALDING INJURIES
2) hEATS BAKING PAN GENTLY
3) NO WATER IN CUSTARD PREVENTING the custard from ‘setting’.