Pumpkin Crème Brûlée Recipe

Course: Dessert

Cuisine: American, French

Prep Time: 20

Cook Time: 40

Chill Time: 5

Total Time: 6

Servings:

Calories: 454kcal

Author: Becky Hardin - Easy Dessert Recipes

Get your ramekins ready - it's time to make homemade Pumpkin Crème Brûlée! With just six simple, inexpensive ingredients and easy to follow steps, making your own crème brûlée has never been easier, or more fall flavored!

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Equipment

Kitchen Scale (optional)
8 Ramekins
Kitchen Torch (optional)

Ingredients

2¾ cups heavy whipping cream 624 grams
6 large egg yolks 84 grams
1¼ cups granulated sugar 250 grams, divided
1 cup pumpkin puree 227 grams
1 teaspoon pumpkin pie spice 3 grams
1 teaspoon vanilla bean paste 4 grams

Instructions

Preheat oven to 350°F.
Add the heavy cream to a small saucepan set over medium heat. Heat just until the cream begins to steam, but make sure it doesn’t boil!
2¾ cups heavy whipping cream
In a large bowl, whisk together the egg yolks and 1 cup sugar. Whisk until the egg yolks are pale yellow, about 2 minutes.
6 large egg yolks, 1¼ cups granulated sugar
Slowly whisk in the hot cream, stirring constantly, so the eggs don’t scramble.
1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla bean paste
Add the pumpkin puree, pumpkin pie spice, and vanilla bean paste. Whisk to combine.
Divide the mixture between 8 (6-ounce) ramekins and place the ramekins in a baking dish. Fill the dish with water until it reaches halfway up the ramekins.
Bake for 35-40 minutes or until the crème brûlée are fully set in the center.
Remove from the oven and allow the crème brûlée to cool to room temperature. Once at room temperature, transfer them to the refrigerator to chill for at least 4 hours.
To serve, sprinkle 1-2 teaspoons of granulated sugar over the crème brûlée and toast the top with a kitchen torch. The key to an even brûlée is to hold the torch a few inches away from the top of the brûlée and move it in a circular motion around the ramekin.

Notes

Although you can use a warm spoon, a kitchen torch will get the job done much easier when it comes to making that perfect crunchy topping.
Only use white granulated sugar on top of the crème brûlée! No other sugar will caramelize quite the same way.
Be VERY careful with the water bath! We don't want even a drop of water to get into the ramekins and ruin the consistency.

Storage: Store pumpkin crème brûlée covered in the refrigerator for up to 3 days.

Make-Ahead: Crème brûlée can be made up to 48 hours in advance- just keep the ramekins covered in the refrigerator, then continue with step 9 when ready to serve.

Nutrition