Pumpkin Crème Brûlée Recipe
Recipe information
Make Pumpkin Crème Brûlée in just 2h . Chef-made with fresh whipped cream.
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Ingredients
Ingredients
Directions
1. Prepare the Custard
In a medium saucepan, heat the heavy cream over medium heat until it begins to steam, but not boil. Remove from heat.
2. Mix Ingredients
In a mixing bowl, whisk together the pumpkin puree, sugar, egg yolks, vanilla extract, and pumpkin pie spice until smooth.
3. Combine Mixtures
Gradually pour the warm cream into the pumpkin mixture, whisking constantly until well combined.
4. Bake the Custard
Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes, or until set but still slightly jiggly in the center.
5. Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours or overnight.
6. Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.
7. Serve
Top each crème brûlée with a dollop of fresh whipped cream and serve immediately.
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