This creamy Pumpkin Crème Brûlée is a sweet treat that marries the warmth of pumpkin spice with a crispy, caramelized top. It’s perfect for fall or any cozy gathering!
The best part? That satisfying crack when you tap the sugar crust! I often make it for friends—everyone’s amazed at how easy it is to pull off such a fancy dessert!
Key Ingredients & Substitutions
Heavy Cream: This is key for a rich and creamy texture. If you want a lighter version, you could use half-and-half or whole milk, but it may not be as rich.
Pumpkin Puree: Canned is super convenient and consistent, but you can use homemade pumpkin puree if you have it. Just make sure it’s smooth and not too watery.
Sugar: Regular granulated sugar works best for sweetness and caramelizing. You can substitute with brown sugar for deeper flavor, but it will affect the color of the topping.
Egg Yolks: They create the custard base, giving it a lovely richness. If you’re looking for a substitute, silken tofu blended until smooth is a great vegan option.
Spices: Ground cinnamon, nutmeg, and ginger bring warmth. Feel free to adjust amounts to your taste or use a pumpkin pie spice blend if you have it on hand!
How Do I Make the Perfect Creamy Custard?
The secret to a silky custard is in the mixing and the water bath method. Here’s how to get it just right:
- Gently heat the cream and spices to infuse flavors without boiling it. Boiling can curdle the mixture.
- When you mix the warm cream into the yolks, do it slowly while whisking constantly. This gradual warming prevents the yolks from cooking too fast and scrambling.
- Strain the mixture to remove lumps. This step ensures a smooth texture that melts in your mouth!
- Baking in a water bath protects the custards from direct heat, helping them cook evenly without cracking.
These simple tips will give you a deliciously creamy pumpkin crème brûlée that’ll impress everyone!
How to Make Pumpkin Crème Brûlée
Ingredients You’ll Need:
For The Custard:
- 2 cups heavy cream
- 1/2 cup canned pumpkin puree
- 1/2 cup granulated sugar, divided
- 5 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
For Caramelizing:
- Additional granulated sugar (about 3-4 tbsp)
How Much Time Will You Need?
This delightful Pumpkin Crème Brûlée takes about 30 minutes to prepare, plus an additional 40-50 minutes to bake, and at least 2 hours to cool and set in the refrigerator. So, all in all, you’re looking at around 3 hours, mostly hands-off while it chills!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This will ensure your custard cooks evenly and nicely.
2. Infuse the Cream:
In a medium saucepan, combine the heavy cream, pumpkin puree, cinnamon, nutmeg, and ginger. Heat it over medium heat until the mixture is hot, but make sure it doesn’t boil. Once hot, remove it from the heat and let it steep for 10 minutes. This helps to infuse the lovely spices into the cream!
3. Prepare the Egg Mixture:
In a mixing bowl, whisk the egg yolks, 1/4 cup of granulated sugar, vanilla extract, and a pinch of salt together until the mixture turns a light pale color and thickens a little bit. This will help make the base of your custard rich and smooth!
4. Combine the Mixtures:
Now, slowly pour the warm pumpkin cream mixture into the egg yolk mixture while whisking constantly. This gradual addition keeps the eggs from scrambling— we want a nice silky texture!
5. Strain for Smoothness:
To ensure your custard is perfectly smooth, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. This step removes any lumps and guarantees a velvety custard.
6. Prepare Ramekins:
Place 6 ramekins in a deep baking dish. Pour the custard mixture into the ramekins, filling them evenly.
7. Create the Water Bath:
Carefully pour hot water into the baking dish around the ramekins until it comes halfway up their sides. This water bath helps to cook the custards gently, preventing them from cracking.
8. Bake the Custards:
Bake in your preheated oven for about 40 to 50 minutes, or until they are set but still slightly jiggly in the center. You want them to have a bit of wiggle; they’ll firm up when cooled.
9. Cool and Refrigerate:
Once baked, take the ramekins out of the water bath and let them cool to room temperature. Afterward, refrigerate them for at least 2 hours, or even overnight, to let them set completely.
10. Caramelize the Tops:
Before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy, golden-brown crust. If you don’t have a torch, you can place the ramekins under the broiler for 1-2 minutes—just keep a close eye on them to prevent burning!
11. Serve & Enjoy:
Allow the crème brûlée to sit for a few minutes until the sugar hardens. Then, it’s time to serve and enjoy! Tap the sugar crust with a spoon for that satisfying crack as you dig into your creamy, pumpkin-spiced dessert!
This Pumpkin Crème Brûlée is a delightful dessert that feels fancy but is quite easy to make at home. It’s perfect for autumn celebrations or any time you want a delicious treat!
Can I Use Light Cream Instead of Heavy Cream?
While you can use light cream, it won’t yield the same rich and creamy texture as heavy cream. For the best results, stick with heavy cream to achieve that luxurious custard consistency.
How Can I Make This Recipe Vegan?
You can substitute the eggs with silken tofu blended until smooth and replace heavy cream with full-fat coconut milk or any plant-based cream. Adjust the sugar and spices to your liking, and you’ll have a delicious vegan version!
How Do I Store Leftovers?
Store any leftover crème brûlée in an airtight container in the refrigerator for up to 3 days. The sugar topping is best prepared fresh before serving, but the custard itself will keep well!
Can I Make This Dessert in Advance?
Absolutely! You can prepare the custard a day ahead and keep it in the fridge until you’re ready to caramelize the tops right before serving. This allows the flavors to meld beautifully!
