Pumpkin Crème Brûlée

$- 2 cups heavy cream - 1 cup pure pumpkin puree - ½ cup granulated sugar - 4 large egg yolks - 1 teaspoon vanilla extract The main ingredients form the base of your crème brûlée. Heavy cream gives it a rich texture. Pure pumpkin puree adds flavor and color. Granulated sugar sweetens it perfectly. Egg yolks create a creamy custard, and vanilla extract brings warmth to the dish. - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt These spices elevate the dish. Ground cinnamon gives warmth, while nutmeg adds depth. A little salt balances the sweetness and enhances the flavors. - Granulated sugar for caramelizing This sugar creates a crunchy top. It adds a delightful contrast to the smooth custard. When you caramelize it, it turns golden brown and crispy. This step is key for that classic crème brûlée finish. {{ingredient_image_2}} - Preheat your oven to 325°F (160°C). This step is key for even baking. - In a medium saucepan over medium heat, pour in 2 cups of heavy cream. - Add 1 cup of pure pumpkin puree, ½ cup of granulated sugar, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of salt. - Whisk this mixture constantly. Keep it smooth and avoid simmering. - Heat until it feels hot and the sugar dissolves. Then, remove the pan from heat. - In a separate bowl, whisk 4 large egg yolks and 1 teaspoon of vanilla extract together. - Gradually pour the warm cream mixture into the egg yolks. Keep whisking as you pour. This helps prevent scrambling. - Strain the custard. Pour it through a fine-mesh sieve into a large bowl. This removes lumps and gives you silky custard. - Evenly fill 4 to 6 ramekins with the custard. - Place the ramekins in a baking dish. Add hot water to the dish until it reaches halfway up the sides of the ramekins. - Carefully put the baking dish into the preheated oven. Bake for 30-35 minutes. - Check for doneness. The edges should be set, but the centers will be a bit jiggly. To get the best custard, mix slowly. If you whisk too fast, the eggs may scramble. You want a creamy blend that feels rich. Straining the mixture is also key. Use a fine-mesh sieve to catch any lumps. This makes your custard smooth and velvety. You can use a kitchen torch or an oven broiler. I prefer the torch for more control. Move the flame in small circles. This helps avoid burnt sugar. If using the broiler, keep a close watch. Just a minute or two can turn sugar from white to burnt. Presentation matters! Serve the crème brûlée in the ramekins. Add a fresh mint leaf on top for color. It looks fancy and inviting. Don’t forget a small spoon for your guests. They will love cracking through the crispy sugar layer. Pro Tips Use Fresh Pumpkin Purée: For the best flavor and texture, roast and purée fresh pumpkin instead of using canned. This will elevate your dessert with a more vibrant taste. Perfect the Caramelization: When caramelizing the sugar, ensure that the sugar is evenly spread for consistent melting. Move the torch or broiler in small circles to avoid burning. Chill Thoroughly: Allow the crème brûlée to chill for at least 4 hours, but overnight is ideal. This resting time helps the flavors to meld and the custard to set perfectly. Experiment with Flavors: Feel free to add spices like ginger or cloves, or even a splash of maple syrup to the custard for a unique twist on the classic pumpkin flavor. {{image_4}} You can make your pumpkin crème brûlée even more exciting! Add spices like ginger for a warm kick. You can also mix in chocolate or caramel to create a rich twist. A touch of ginger adds a nice zing. Chocolate gives it that classic dessert feel. Caramel adds a sweet layer that melts in your mouth. Not everyone can enjoy the same dessert. You can make this recipe gluten-free by ensuring all ingredients are certified gluten-free. For a dairy-free option, use coconut cream instead of heavy cream. This keeps the flavor rich and creamy while catering to different diets. This dessert shines during the holidays! You can spice it up with flavors like nutmeg or cloves. Pair it with seasonal fruits like apples or pears for a fresh touch. These fruits add a nice contrast to the creamy texture of the crème brûlée. Enjoying this dessert with seasonal fruits makes it even more special for your gatherings. Store your pumpkin crème brûlée in the fridge. Cover each ramekin with plastic wrap. This keeps the custard fresh and prevents it from absorbing other smells. Keep them upright to avoid spills. Avoid stacking them to protect the crispy sugar layer on top. Can you freeze crème brûlée? Yes, but it’s not ideal. Freezing can change the texture. If you must freeze, wrap each ramekin tightly in plastic wrap, then place in a freezer bag. When you're ready to eat, thaw them in the fridge overnight before serving. In the fridge, your crème brûlée lasts about four days. Look for signs of spoilage, like an off smell or a watery texture. If the sugar layer is sticky or soft, it’s best to toss it. Always trust your senses to judge freshness. How do you know when crème brûlée is done? You can tell crème brûlée is done when the edges are set. The center should still jiggle a bit. This means it is creamy inside. Check it after baking for 30-35 minutes. Can I use pumpkin pie filling instead of puree? You can use pumpkin pie filling. However, it has added spices and sugar. This may change the taste of your dessert. Pure pumpkin puree gives a cleaner flavor. Can I use half-and-half instead of heavy cream? Yes, you can use half-and-half. It will make a lighter custard. Heavy cream gives a richer texture. If you want a creamier taste, stick with heavy cream. What can I use to caramelize sugar if I don't have a torch? If you don’t have a torch, use an oven broiler. Place the ramekins under the broiler for a minute. Watch closely to avoid burning. You want a nice amber color on the sugar. What to serve with crème brûlée? Crème brûlée pairs well with fresh fruit. Berries are a great choice. A dollop of whipped cream also adds a nice touch. Best drinks to pair with pumpkin crème brûlée? Coffee and dessert wines work well. A warm chai or spiced cider adds warmth. These drinks enhance the pumpkin flavor and spices. To make a delicious pumpkin crème brûlée, you need key ingredients like heavy cream and pumpkin puree. Follow step-by-step instructions for a creamy custard, then add tips to perfect the texture and achieve a caramelized sugar crust. Explore variations for flavor and dietary needs, plus learn how to store or freeze it. This dessert shines at any gathering. Enjoy making it, and impress everyone with your skills!$

A creamy and delicious pumpkin-flavored dessert with a crispy caramelized sugar topping.

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Prep Time 20

Cook Time 35

Total Time 5

Course Dessert

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 cups heavy cream
1 cup pure pumpkin puree
0.5 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
0.5 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
0.25 teaspoon salt
as needed granulated sugar for caramelizing

Instructions

Begin by preheating your oven to 325°F (160°C) to ensure it's hot and ready for baking.
In a medium saucepan over medium heat, pour in the heavy cream. Add the pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, and salt. Whisk the mixture constantly to keep it smooth and prevent it from simmering. Heat until it is hot to the touch and the sugar has completely dissolved. Once done, remove the pan from the heat.
In a separate mixing bowl, whisk together the egg yolks and vanilla extract until they are well combined. Gradually pour the warm cream mixture into the egg yolks, whisking the entire time. This slow addition is crucial to prevent the yolks from scrambling.
Once thoroughly mixed, strain the custard by pouring it through a fine-mesh sieve into a large bowl or measuring cup. This step will ensure that any lumps or curdled bits are removed, leaving you with a silky custard.
Evenly distribute the custard mixture among four to six ramekins, depending on their size. Place the filled ramekins into a baking dish, then gently pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins, creating a water bath.
Carefully place the baking dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the edges are set but the centers are still slightly jiggly.
Once baked, remove the ramekins from the water bath and allow them to cool to room temperature. After they've cooled, cover them and refrigerate for at least 4 hours, or ideally overnight, to let the flavors meld and the custards firm up.
When you're ready to enjoy your crème brûlée, take each ramekin and sprinkle a thin layer of granulated sugar evenly over the top.
Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy crust. Move the flame in small circular motions to avoid burning the sugar. If you don’t have a kitchen torch, an oven broiler works too. Place the ramekins under it for just a minute or two, closely monitoring until the sugar melts and turns a beautiful amber color.
Allow the caramelized sugar topping to cool for about a minute to harden before serving your delicious dessert.

Notes

Serve with a fresh mint leaf on top for a pop of color.

Keyword crème brûlée, dessert, pumpkin