Description
Experience the cozy flavors of fall with this rich and creamy Pumpkin Spice Crème Brûlée. A festive twist on the classic French dessert, it combines silky custard infused with pumpkin puree and warm spices, topped with a perfectly caramelized sugar crust. Ideal for holidays or special occasions, this elegant dessert is easy to make ahead and promises a delightful balance of texture and autumnal taste.
Ingredients
Scale
Custard Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for caramelizing)
- 1/4 cup pumpkin puree (100% pure)
- 1 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Custard Mixture: Whisk together the egg yolks and sugar in a bowl until pale and smooth. In a saucepan, gently heat the heavy cream with pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of salt until warm but not boiling. Gradually pour the warm cream mixture into the yolks while whisking constantly to temper the eggs and prevent curdling.
- Strain and Pour: Strain the custard mixture through a fine mesh sieve to ensure a silky texture free from lumps or spice bits. Pour the smooth custard evenly into ramekins, leaving a bit of room at the top for caramelization later.
- Bake in a Water Bath: Arrange ramekins in a deep baking dish and pour hot water around them until it reaches halfway up the sides. Bake in a preheated oven at 325°F (160°C) for 35-40 minutes until the custard is set but still slightly jiggly in the center.
- Chill Thoroughly: Remove ramekins from the water bath and cool to room temperature before refrigerating for at least 4 hours or overnight to let the flavors meld and the custard firm up completely.
- Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar until golden brown and crisp. Let cool briefly to harden the top crust.
Notes
- Use fresh or canned 100% pure pumpkin puree without additives for best flavor.
- Temper the eggs carefully by slowly adding warm cream to avoid scrambling.
- Caramelize the sugar evenly with a kitchen torch, moving the flame constantly to avoid burning.
- Use hot but not boiling water for the water bath to gently cook the custard and prevent cracks.
- Chill the custard for at least 4 hours before serving to achieve the ideal creamy texture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin (approx. 1/6 of recipe)
- Calories: 310
- Sugar: 22g
- Sodium: 55mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 230mg
Keywords: Pumpkin Spice, Crème Brûlée, Fall Dessert, Autumn, Pumpkin Dessert, Custard, Holiday Dessert, French Dessert, Make Ahead Dessert