Pumpkin Crème Brûlée Recipe

Time2h

Serves4

Chef-made with fresh whipped cream.

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Ingredients

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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.