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Pumpkin Crème Brûlée

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  • Prep 45 min
  • Total 5 hr 0 min
  • Ingredients 11
  • Servings 4
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You will love this delicious fall dessert for its great pumpkin taste and the freshly grated spices that enhance its flavor. Since Thanksgiving Day is right around the corner, this dessert would be a good alternative to go with the traditional pumpkin pie on your dessert table on such a special occasion for you and your family. Crème brûlée is a very simple and yet sophisticated French dessert. It’s named this way because a teaspoon of sugar is caramelized on its surface, which becomes a thin and crispy layer of caramel.
by Jeannette Quiñones Cantore
Updated Sep 28, 2015
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Ingredients

  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoon freshly grated cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon freshly grated ginger
  • 3/4 teaspoon freshly grated nutmeg
  • 5 egg yolks
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 6 tablespoons pumpkin purée
  • 1/3 cup plus 4 teaspoons granulated sugar
  • 1 tablespoon firmly packed brown sugar

Directions

  • 1
    Preheat the oven to 325° F. You will need to have a square baking pan or mold with boiling water ready for the water bath, plus four 6-ounce molds.
  • 2
    Pour the heavy cream into a small saucepan and whisk in the cinnamon, the allspice, the ginger and the nutmeg. Heat the cream mixture over medium-low heat until bubbles form around the edges of the pot and steam starts to rise from the surface, about 3 minutes. Remove it from the heat and let rest for 15 minutes.
  • 3
    In a large bowl, whisk together the egg yolks, the vanilla, the salt, the pumpkin purée, the sugar (1/3 cup granulated) and the brown sugar until it’s smooth and well blended. Then, slowly pour it into the cream mixture, stirring until well blended. Strain it in a sieve. Divide the mixture among the molds and place them in a large baking pan. Add the boiling water to fill the pan halfway up the sides of the molds. Cover the pan loosely with aluminum foil and bake, for about 30 minutes.
  • 4
    Transfer the molds to a rack and let it cool at room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
  • 5
    Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over the surface of each mold.
  • 6
    Use a kitchen torch, if desired.
  • 7
    How to caramelize sugar using a kitchen torch (see manufacturer’s instructions) : Sprinkle sugar over each custard.
  • 8
    Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each brûlée by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion. The sugar is partially melted at this point.
  • 9
    Keep moving flame continuously over sugar in circular motion until sugar is melted and light golden brown. Serve immediately.

Expert Tips

  • tip 1
    You can substitute half a vanilla pod for the vanilla extract.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • You will love this delicious fall dessert for its great pumpkin taste and the freshly grated spices that enhance its flavor. Since Thanksgiving Day is right around the corner, this dessert would be a good alternative to go with the traditional pumpkin pie on your dessert table on such a special occasion for you and your family. Crème brûlée is a very simple and yet sophisticated French dessert. It’s named this way because a teaspoon of sugar is caramelized on its surface, which becomes a thin and crispy layer of caramel.
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