Pumpkin Crème Brûlée Recipe
Pumpkin Custard, Caramelized Sugar Crust, Whipped Cream
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Ingredients
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Custard Base
Topping
Method
Preparing the Custard Base
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Combine Ingredients
In a medium mixing bowl, whisk together the pumpkin puree, heavy cream, and granulated sugar until smooth.
- 3
Incorporate Egg Yolks
Add the egg yolks, vanilla extract, pumpkin spice, and a pinch of salt to the mixture. Whisk until fully combined and the mixture is smooth and creamy.
- 4
- 5
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This helps to cook the custard evenly.
- 6
Bake
Bake in the preheated oven for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
Caramelizing the Sugar
- 7
Cool the Custard
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or overnight.
- 8
Add Sugar Topping
Once the custards are chilled, sprinkle a tablespoon of granulated sugar evenly over the top of each custard.
- 9
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy crust. If you do not have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
Serving
- 10
Garnish and Serve
Top each crème brûlée with a dollop of whipped cream before serving. Enjoy your delicious pumpkin crème brûlée!
