Pumpkin Creme Brulee Recipe

Pumpkin Creme Brulee

1. 1

   Prepare the Oven

   Preheat your oven to 325°F (165°C).

2. 2

   Mix Cream and Pumpkin Puree

   In a saucepan, combine the heavy cream and pumpkin puree. Heat over medium heat until the mixture is warm but not boiling. Stir occasionally.

3. 3

   Whisk Egg Yolks and Sugar

   In a large mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, pumpkin pie spice, and a pinch of sea salt until well combined and slightly thickened.

4. 4

   Combine Mixtures

   Gradually pour the warm cream and pumpkin mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.

5. 5

   Strain the Custard

   Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth texture.

6. 6

   Prepare Ramekins

   Place six ramekins in a baking dish. Pour the custard mixture evenly into the ramekins.

7. 7

   Prepare Water Bath

   Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

8. 8

   Bake the Custards

   Carefully place the baking dish in the preheated oven. Bake for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

9. 9

   Cool and Chill

   Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours, or overnight.

10. 10

    Brulee the Top

    Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy crust.

11. 11

    Serve

    Allow the bruleed tops to cool for a minute, then serve with pumpkin seed biscotti and a dollop of crème fraîche, garnished with fresh cranberries.