pumpkin creme brulee

Easy Pumpkin crème brûlée makes a quick dessert and has everything to fix your sweet tooth. This smooth and creamy pumpkin custard is enhanced with warming spices and topped with a caramelized sugar topping. A lovely twist to the classic crème brûlée.

Easy Pumpkin Crème Brûlée

(70 grams) sugar + extra for dusting

(115 grams) pumpkin puree

vanilla pod,

cinnamon

pumpkin pie spice

(360 ml) heavy whipping cream

In a large bowl, whisk egg yolks with sugar until combined. Add pumpkin purée, vanilla seeds (keep the pod for later), cinnamon and pumpkin spice. Set aside.

Heat heavy cream with the vanilla pod in a saucepan over medium heat. Turn off the burner as soon as it comes to a simmer. Remove the vanilla pod.

Slowly pour the heavy cream into the egg mixture while whisking constantly so that the hot cream doesn’t cook the eggs.

Strain the hot custard through a fine mesh sieve to catch any clumps that may have accumulated.

Place 4 (5-ounces) ramekins into a deep baking dish and pour the custard into. Fill the baking dish with enough boiling water so it reaches half way up the sides of the ramekins.

Carefully transfer the baking dish to the oven on the middle rack and bake for 25-30 mins or until just set and slightly jiggling in the center.

Remove the ramekins from the water bath, let cool down to room temperature and refrigerate for about 2 hours.

When ready to serve, sprinkle sugar on top of each crème brûlée and distribute evenly, then use a kitchen torch to caramelize the sugar, making sure to constantly move the torch to get en even crystallization. Enjoy immediately!

Pumpkin Creme Brulee Recipe

heavy whipping cream

eggs

sugar (plus extra for caramelizing)

pumpkin puree

tsp ground cinnamon

-Ovenproof ramekins or custard cups

-A handheld torch.

Pre-heat the oven to 300˚ F

If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.

In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.

Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.

Slowly add hot cream while whisking (Adding it to quickly can result in scrambled eggs = not good!)

Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.

Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.

Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.

Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.

Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.

Brulees must be at room temp or cold to caramelize the tops. Don't refrigerate after caramelizing, or the sugar will melt. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Torch the tops moving in a circular pattern until the whole surface is caramelized and sugar turns a rich amber color. When you're ready to eat it, break the sugar topping with a spoon to break it up.

Making the Crisp topping:

Our BEST Pumpkin Recipes! For breakfast, dinner, and dessert - including this recipe for No Bake Pumpkin Crème Brûlée screams fall! They&#39;re simple, delicious and so fun! It&#39;s also a great way to make use of those tiny pumpkins you probably have at home during the fall months.

Our Best Pumpkin Recipes: No Bake Pumpkin Crème Brûlée

baby pumpkins, tops removed and completely hollowed out

brown sugar

sugar

all purpose flour

salt

heavy cream

milk

nutmeg

allspice

cloves

vanilla extract

turbinado (raw) sugar

Fill a large pot with water and bring to a simmer. Add pumpkins (with lids), slightly lower heat and poach for 12 to 15 minutes or until pumpkins are tender but not mushy. Place pumpkins onto a baking sheet and place in the refrigerator for about 20 minutes.

For filling: In a small bowl, whisk together flour, sugars and salt. Add cream and eggs and whisk together until smooth. Set aside.

Pour milk, pumpkin puree and spices into a saucepan and whisk together. Simmer mixture for about 7 minutes. Pour 1/4 cup of the pumpkin milk mixture into the yolk mixture, whisking while pouring to prevent the yolks from scrambling.

Once your mixture has been tempered, pour yolk mixture back into the saucepan with the remaining pumpkin milk and whisk together. Continue to whisk mixture as it simmers to prevent scrambling and whisk until mixture begins to thicken, about 3 to 5 minutes. Stir in vanilla.

Divide mixture among poached pumpkins and refrigerate for about 2 hours or until custard sets.

Top each pumpkin filled custard with a layer of turbinado sugar and brûlée tops with a torch. Serve.

Top 3 pumpkin creme brulee recipes from across the web

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Easy Pumpkin Crème Brûlée

Pumpkin Creme Brulee Recipe

Our Best Pumpkin Recipes: No Bake P...

Top 3 pumpkin creme brulee recipes from across the web

The most viewed pumpkin creme brulee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pumpkin Crème Brûlée

Pumpkin Creme Brulee Recipe

Our Best Pumpkin Recipes: No Bake P...

The most viewed pumpkin creme brulee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine