- heavy whipping cream 1 3/4 cups
- large whole eggs 3
- sugar, plus extra for caramelizing 1/2 cup
- Pumpkin puree 1 cup
- Ground cinnamon 1/4 tsp
Everyone loves a good old-fashioned pumpkin pie, but why not impress your guests this year with pumpkin crème brulée? This creamy, indulgent dessert is super easy to make, especially if you've ever baked using a water bath before.
Made with sugar, eggs, and cream to form a gorgeous custard that is flavored with a generous helping of pumpkin puree, this stunning crème brulée is the ideal recipe if you want to make your next autumn dinner party truly special.
Pumpkin Creme Brulée Ingredients
Pumpkin crème brulée is a wonderfully decadent dessert made with heavy whipping cream, eggs, and sugar, which are used to make the luxurious custard.
Pumpkin puree and cinnamon are added to this particular crème brulée recipe to make it a perfect dessert for the fall.
While there aren't many ingredients needed to make pumpkin crème brulée, take note: you will need a handheld kitchen blowtorch to make crème brulée at home.
How to Make Pumpkin Creme Brulée
Making the best pumpkin creme brulée is easier than you may think. Start by beating the eggs with ½ cup of sugar until the mixture is smooth. Next, warm the whipping cream until it's nearly simmering, making sure you stir it frequently. This will keep it from burning. Take it off the heat and let it cool slightly, then gradually whisk the cream into the egg mixture. Don't pour it in too fast, otherwise, the eggs might cook. Strain the mixture into a bowl.
Now it's time for the pumpkin! Beat the pumpkin puree and cinnamon into the custard, then divvy up the custard between 8 oven-proof ramekins. Arrange the ramekins in a deep baking dish. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins, and bake the custard for 35 to 40 minutes at 300F. Let the custard cool completely, then pop them in the fridge until you're ready to serve the creme brulée.
Right before you're ready to serve the creme brulées, sprinkle 1 to 2 teaspoons of sugar over the top of each custard in an even layer. Torch with a handheld kitchen torch until the surface of the crème brulée is caramelized. To eat the creme brulée, tap the caramelized sugar top with a spoon to break it and enjoy the combination of crunchy, warm caramelized sugar with sweet pumpkin flavored custard.
Tips for the Best Pumpkin Creme Brulée
Add the hot cream into the egg mixture slowly – if you go too quickly, you might cook the eggs and have to start over.
The ramekins are ready to come out of the oven when the custard is mostly set and the center barely jiggles when the pan is moved.
If you want a more foolproof way to make crème brulée at home, you can make sous vide crème brulée. Using this cooking method will prevent you from overcooking the custard. Instead of using ramekins, pour the custard into six half-pint glass jars, secure the lid, then place them in a sour vide for one hour. Chill in the fridge overnight, then follow the instructions outlined below when you're ready to torch the crème brulées.
How to Serve Pumpkin Creme Brulée
Creme brulées are served in small ramekins, usually around 4 ounces in size. The custard should be cold, so refrigerate them until you're ready to serve them. This delicious dessert is torched right before serving and is served with a spoon which is used to crack the caramelized sugar.
How to Store Pumpkin Creme Brulée
Store crème brulée without caramelizing the tops in the fridge for up to 3 days. Don't caramelize them then place them in the fridge. The sugar will melt. Only torch the crème brulée right before serving.
Preheat your oven to 300F.
Beat eggs and ½ cup sugar until smooth.
Pour whipping cream into a saucepan and heat over medium until nearly simmering. Stir frequently.
Gradually whisk the cream into the egg mixture.
Once combined, strain into a bowl.
Beat the pumpkin puree into the custard.
Add in the cinnamon.
Pour the custard evenly between 8 oven-proof ramekins.
Make sure you don't fill them to the brim.
Place the ramekins into a large, deep baking dish. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes.
Remove from oven and leave to cool to room temperature. Once cooled, place them in the fridge until it's time to serve them.
Before serving, sprinkle 1 to 2 teaspoons of sugar over the top of each custard in an even layer.
Torch with a handheld kitchen torch until the surface of the crème brulée is caramelized.
Serve and enjoy!
Use 4 ounce ramekins to make your pumpkin crème brulée.