Today I bring you a recipe for Pumpkin Creme Brûlée.
Creme Brûlée is as fancy as it is easy to make!
Eating creme brûlée really is an experience.
This delicious dessert is a vanilla-bean-speckled custard, baked in a ramekin, topped with a sugary caramelized crust that breaks like delicate glass when you tap it oh so lightly with your spoon.
Then, you spoon a creamy amount of that custard, put it in your mouth, and experience nothing but delight!
I like to make this for guests cause everyone loves it!
And a lot of people say they’ve never had it!
I wish that I could try creme brûlée for the first time again! It’s one of those experiences.
In hindsight, the first time I ever had creme brûlée was my husband who made it when we used to date!
Now, a little introduction, my husband’s name is Brian and he was a cook for 10 years, even though he doesn’t cook at all today.
Ok, to be fair, sometimes he makes apple crisp, the occasional perfectly cooked scrambled eggs, and mashed potatoes every now and then (I’ll admit they’re better than mine, I just don’t care for making plain mashed potatoes).
Brian has introduced me to so many good eats! (Literally, he also introduced me to the show Good Eats, with Alton Brown, that was primordial when I was learning how to be a cook.)
And he didn’t only make me creme brûlée. He made me chicken cordon bleu. He made me like medium rare steak and taught me how to cook the perfect scallops.
Great part of the cook that I am today is owed to Brian and what he has taught me. He gave me a kitchenAid for Christmas in 2012 and I haven’t stopped making bread ever since.
The point is, today I bring to you the recipe of a Pumpkin Creme Brûlée because tis the season for pumpkin.
And I have created this recipe on my own, I’ve experimented and used my knowledge and my instincts. But one day I was just someone having creme brûlée for the first time and didn’t even have any idea on how to make it happen like that! And then I changed and learned.
You take a little bit of what you find on your way, or of what finds you, and from the people that surround you. And you create something yours, but with pieces of what has touched your heart. (awe, right?!)
On another pumpkin note, check out my recipe for this amazing Pumpkin Tiramisu.
Pumpkin Creme Brûlée
- 4 cups heavy cream
- 1 vanilla bean split and seeds scraped
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin spice
- 1/2 cup sugar
- 6 large egg yolks
To brûlée the top
- 1/2 cup sugar
Pre-heat oven to 325 F.
In a saucepan add heavy cream plus vanilla pod and scraped seeds. Over medium-heat, bring mixture to a boil. As soon as it comes to a boil turn heat off and set pan aside to let the cream be infused with the vanilla for about 10-15 minutes, while you get the rest of the ingredients ready.
In a bowl, combine egg yolks and 1/2 cup of sugar. Whisk until mixture is light in color. Add pumpkin puree and pumpkin spice to yolk mixture and mix until combined.
Remove vanilla pod from the saucepan and slowly add 1/3 of cream to the yolk/pumpkin mixture, while whisking non-stop. That’s called tempering the eggs, so they don’t cook as you add something hot to them. Since you let the mixture infuse for 10-15 minutes, it shouldn’t be so hot anymore but it’s still necessary to do this because you don’t want your eggs to curdle. Once that 1/3 of the cream is incorporated into the egg mixture you can add the rest of it slowly while whisking.
Pour mixture evenly into 8 ramekins (I use the 7 ounce ramekins). Place ramekins in a roasting pan and pour hot water in the roasting pan until you reach about halfway of the ramekins height, to make a water bath.
Bake in pre-heated oven for about 40-45 minutes until creme brûlée is set and slightly jiggly.
Remove and let it cool down. Refrigerate creme brûlée until set, about 2 hours.
When ready to serve, sprinkle about 1 tablespoon of sugar over each creme brûlée and make sure it’s an even layer. Torch the top evenly with circular motion until all the sugar is melted and slightly caramelized. Let it sit for a few minutes before cracking that top!
Cada receita melhor que a outra, deliciosas
Verdadeiro doce dos deuses!!!!
Obrigada mãe 😍😍
Thanks girl!! ❤❤
HI! One thing that sometimes frustrated me when I was blogging was that some folks would not read the content of my posts. Though, most did. Please know I do read all of the content of both your blog posts and IG posts, my friend! That is sooooo cool that Brian was a cook and what a fantastic mentor! And wow, talk about being wooed when you two were dating! Good call on his part. This looks yummy as always! 🙂
Mike, thank you so much for all your support!! And thanks for reading my content!! I tend to write a lot sometimes 😂😂❤
I love creme brule. It’s awesome that you can twist it with pumkin 👌🏻👏🏻
Yes, for sure! It’s delicious too! 🙂
Hello! This recipe sounds delicious. Can I make it a couple of days in advance, and do the sugar topping just prior to serving?
Any advice would be greatly appreciated!
yes for sure.