Description
Indulge in the rich and creamy flavor of Pumpkin Crème Brûlée, a delightful dessert perfect for fall. The smooth pumpkin custard topped with a crunchy caramelized sugar crust will impress your guests with every spoonful.
Ingredients
Scale
- 4 Mini Pumpkins optional – you can also just use ramekins
- 2 cups Heavy Cream (476g)
- ⅓ cup Granulated Sugar (67g, plus extra for topping)
- 4 large Egg Yolks
- 1 teaspoon Vanilla Extract
- 1 cup Pumpkin Puree (245g)
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Salt
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C).
- Prepare Pumpkins: If using mini pumpkins, cut off the tops and scoop out the seeds. Place them on a baking sheet. If using ramekins, place them on a baking sheet.
- Make Custard: In a saucepan, heat the heavy cream until hot but not boiling. In a bowl, whisk together sugar, egg yolks, vanilla, pumpkin puree, cinnamon, ginger, and salt. Slowly pour the hot cream into the pumpkin mixture, whisking constantly.
- Fill Pumpkins: Fill the pumpkins or ramekins with the custard mixture.
- Bake: Bake in the preheated oven for about 40-45 minutes until the custard is set but still slightly jiggly in the center.
- Chill: Let the crème brûlée cool, then refrigerate for at least 2 hours or overnight.
- Caramelize Sugar: Sprinkle a thin, even layer of sugar on top of each crème brûlée. Use a kitchen torch to caramelize the sugar until golden and crispy.
- Serve: Allow the sugar to harden, then serve and enjoy!
Notes
- You can customize the spices in the custard to suit your taste, such as adding nutmeg or allspice.
- For a quicker version, you can skip the pumpkin carving step and use ramekins instead.
Nutrition
- Serving Size: 1 pumpkin or ramekin
- Calories: Approximately 350 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 180 mg
Keywords: Pumpkin dessert, Fall recipe, Crème brûlée