Restaurants›Thames Street Oyster House›Spiced Pumpkin Crème Brulée Recipe

Spiced Pumpkin Crème Brulée Recipe

Inspired by Thames Street Oyster House
Time2h
Serves6

tahitian vanilla bean, pumpkin custard

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Custard Base

Topping

Method

Preparing the Custard Base

1

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C).

2

Step 2: Infuse the Cream

In a medium saucepan, combine the heavy cream and the split Tahitian vanilla bean (scrape the seeds into the cream). Heat over medium heat until just beginning to simmer. Remove from heat and let steep for 15 minutes.

3

Step 3: Whisk Egg Yolks and Sugar

In a mixing bowl, whisk together the egg yolks and 3 tablespoons of granulated sugar until the mixture is pale and slightly thickened.

4

Step 4: Combine Mixtures

Slowly add the infused cream mixture to the egg yolks, whisking continuously to prevent curdling. Add the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt. Mix until smooth and well combined.

5

Step 5: Strain the Custard

Strain the custard mixture through a fine mesh sieve into a large measuring cup or bowl to remove any lumps and the vanilla bean pod.

Baking the Crème Brulée

6

Step 6: Prepare Ramekins

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

7

Step 7: Add Water Bath

Carefully pour hot water into the baking dish around the ramekins, ensuring the water reaches halfway up the sides of the ramekins.

8

Step 8: Bake

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

9

Step 9: Cool Down

Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Caramelizing the Sugar

10

Step 10: Prepare for Topping

When ready to serve, remove the crème brulée from the refrigerator and let sit for about 15 minutes.

11

Step 11: Add Sugar Topping

Sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each custard.

12

Step 12: Caramelize the Sugar

Using a kitchen torch, carefully caramelize the sugar until it is melted and golden brown. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.

13

Step 13: Cool and Serve

Allow the caramelized sugar to cool for a minute before serving. Enjoy your Spiced Pumpkin Crème Brulée!