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pumpkin creme brûlée

Pumpkin Creme Brûlée

This is a innovative and fancy dessert. Impress your guests and yourself with this amazing Pumpkin Creme Brûlée.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 7-oz ramekins
Calories 320 kcal

Ingredients

  • 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
  • Torch

Instructions

  1. Pre-heat oven to 325 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in pre-heated oven for about 40-45 minutes until creme brûlée is set and slightly jiggly.
  7. Remove and let it cool down. Refrigerate creme brûlée until set, about 2 hours.
  8. 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!