Pumpkin Creme Brulee Recipe

Prepare the Custard

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not boil.

Mix the Ingredients

In a bowl, whisk together the egg yolks, granulated sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.

Combine Cream and Egg Mixture

Slowly add the warm cream to the egg mixture, whisking constantly to prevent curdling. Strain the mixture through a fine sieve into a large measuring cup.

Bake

Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until set but still slightly jiggly in the center.

Chill

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

Caramelize the Sugar

Sprinkle brown sugar evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it's golden and crispy. If you don’t have a torch, place the ramekins under a broiler for a minute or two, watching closely to avoid burning.

Prepare the Seeds

Preheat your oven to 350°F (175°C). Rinse the pumpkin seeds under cold water, removing any pulp, and pat them dry.

Make the Candy Coating

In a saucepan, combine granulated sugar, cinnamon, salt, and water. Cook over medium heat, stirring until the sugar dissolves.

Coat the Seeds

Add the pumpkin seeds to the saucepan and stir until the seeds are coated in the syrup.

Bake

Spread the coated seeds on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, stirring halfway through, until golden brown.

Cool and Serve

Let the candied pumpkin seeds cool completely before serving. They can be sprinkled on top of the crème brûlée.

Melt the Chocolate

In a microwave-safe bowl, melt dark chocolate chips in 30-second intervals, stirring in between until smooth.

Spread the Chocolate

Pour the melted chocolate onto a parchment-lined baking sheet and spread it evenly with a spatula.

Add White Chocolate

Melt the white chocolate chips similarly and drizzle over the dark chocolate. Use a toothpick to swirl the two chocolates together.

Add Toppings

Sprinkle pumpkin spice and candy corn over the top, if using.

Cool and Break

Refrigerate until set, about 30 minutes. Once hardened, break into pieces and serve alongside the crème brûlée.