Pumpkin Crème Brûlée
This Pumpkin Crème Brûlée is a cozy twist on a classic, blending warm fall spices with creamy custard and a caramelized sugar crust. A perfect make-ahead dessert to wow your Thanksgiving guests.
Yield: 6 servings
- 2 cups - heavy cream
- 6 - egg yolks
- ¼ cup (50 g) - sugar
- ½ cup (113 g) - pumpkin purée
- ¼ cup - maple syrup
- 1 tsp - vanilla extract
- ¼ tsp - cinnamon
- ⅛ tsp - ground ginger
- ⅛ tsp - allspice
- ⅛ tsp - salt
- Extra sugar, for topping
- Step 1
Preheat oven to 325°F (160°C).
- Step 2
In a medium saucepan, gently warm the cream over medium heat until it just begins to simmer. Remove from heat and let cool slightly.
- Step 3
In a large mixing bowl, whisk together the egg yolks and sugar until pale and smooth. Add pumpkin purée, maple syrup, vanilla, cinnamon, ginger, allspice, and salt. Mix until well combined.
- Step 4
Slowly pour the warm cream into the pumpkin mixture, whisking constantly so the eggs don’t scramble.
- Step 5
Strain the mixture through a fine-mesh sieve for an extra-smooth custard. Divide evenly among 6 small ramekins.
- Step 6
Place the ramekins in a baking dish or roasting pan. Carefully pour hot water into the pan so it comes about halfway up the sides of the ramekins (this creates a water bath).
- Step 7
Bake for 45–50 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
- Step 8
Remove from the oven and let cool to room temperature. Once cool, cover and refrigerate for at least 2 hours (or overnight).
- To Serve
Sprinkle about 1 teaspoon of sugar evenly over each custard. Using a kitchen torch, carefully melt and caramelize the sugar until golden and crisp. If you don’t have a torch, you can place them under the broiler for 1–2 minutes—just watch closely.
