I absolutely love creme brulee and when I discovered that I could make it with the added flavor of pumpkin, I was in heaven and tried this right away. You can use a blow torch for making the crusty top, but I just use the broiler setting of my oven and it works great, so there is no need to buy extra equipment.
A nice twist on this ultra-creamy dessert, this pumpkin crème brulee recipe is full of flavor. From the creamy inside to the crusty sugary top, your guests will love it.
This recipe makes about 6-8 desserts, depending on the size of your ramekins. I made 6 because I like them BIG!
What You Need to Get Started
• 2 cups heavy cream
• 1 cups pumpkin puree
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1/3 cup white sugar
• 1/4 cup raw sugar
Also, keep on hand medium saucepan, whisk, large and medium mixing bowls, baking sheet and 6-8 ramekins. If you have a small blow torch you can use it to brown the tops of the brulee or you can simply use the broiler setting of your oven.
Preheat your oven to 350 F.
Get the Cream Ready
Place the 2 cups of cream in a medium saucepan. On medium heat, warm the cream until it starts to steam.
Prepare the Pumpkin Mixture
Meanwhile, combine the pumpkin puree, vanilla, cinnamon and nutmeg. Stir until fully combined.
Prepare the Egg and Sugar Mixture
In another mixing bowl, whisk the egg yolks and white sugar.
Make Your Final Mixture
Remove the cream from heat and combine with the egg mixture.
Once the cream and eggs are combined, add to the pumpkin mixture.
Stir until well combined
Get Ready to Bake
Place your ramekins onto a baking sheet and fill each evenly with mixture. Then fill the bottom of the sheet with water, so the ramekins are sitting in water.
Place in a 350 F oven and bake for about 30 minutes.
Let the ramekins cool slightly and then cover and place in the fridge to chill and set. Chill for 2-3 hours.
Make Your “Crust”
One of the tastiest things about crème brulee is the sugar crust on top. We are using raw sugar to create a lovely browned top to our brulee. You can also use brown sugar, but you have to make sure you remove all the lumps or it will burn.
Just sprinkle your sugar lightly over the top of each ramekin. If you are using a blow torch, hold it so the flame just touches the sugar and wait until the sugar bubbles and darkens. If you’re using the broiler setting of your oven, broil for a few minutes until sugar bubbles and darkens.
Chill the dessert for about 20 minutes (or longer if you’re not serving it right away) and serve.