If autumn were a dessert, it would undoubtedly be pumpkin crème brûlée. This silky, spiced custard, crowned with a crackly sugar crust, is the perfect way to bring the cozy warmth of fall to your table. With every spoonful, you’ll taste the velvety richness of cream, the earthy sweetness of pumpkin, and just the right hint of spice. Plus, serving it in adorable pumpkin-shaped ramekins? That’s a showstopper right there.
Let’s dive into the details of creating this delightful dessert, one step at a time.
Ingredients
Before you begin, gather all your ingredients and tools to ensure a seamless cooking experience. Here’s what you’ll need:
For the Custard:
- 6 egg yolks: The base of any good crème brûlée, they create a rich, creamy texture.
- ⅓ cup white granulated sugar: Sweetens the custard just enough without overpowering the pumpkin flavor.
- ¾ cup pumpkin puree: Choose 100% pure pumpkin, not pumpkin pie filling.
- 2 teaspoons pumpkin pie spice: The secret to warm, autumnal flavor.
- 4 cups heavy cream: The creaminess that makes crème brûlée so indulgent.
- 1 teaspoon vanilla extract: Enhances the flavor profile without competing with the pumpkin.
For the Topping:
- White granulated sugar: Creates that signature caramelized crunch.
Equipment:
- Pumpkin-shaped ramekins (or regular ramekins)
- A 9×13 baking sheet
- A butane torch (for that perfect brûlée topping)
Preparing the Custard
Step 1: Preheat and Prep
Preheat your oven to 325°F (163°C). Arrange your ramekins on a 9×13 baking sheet for easy handling later.
Step 2: Whisk the Egg Mixture
In a medium bowl, whisk together egg yolks and sugar until the mixture becomes smooth and slightly pale. This step ensures the sugar is fully dissolved, which is key for a creamy texture.
Step 3: Add the Pumpkin and Spice
Fold in the pumpkin puree, vanilla extract, and pumpkin pie spice. Whisk until fully incorporated. The mixture should be thick and fragrant with the aroma of fall spices.
Heating the Cream
Step 4: Heat the Heavy Cream
In a saucepan over medium heat, warm the heavy cream until it starts to steam but doesn’t boil. Stir occasionally to prevent scorching.
Step 5: Temper the Eggs
To avoid curdling, slowly pour the hot cream into the egg mixture, whisking constantly. This gradual process ensures the eggs gently acclimate to the heat without cooking prematurely.
Bake: The Water Bath Method
Step 6: Pour and Prepare
Carefully divide the custard mixture into your ramekins, filling each about ¾ full.
Step 7: Create a Water Bath
Pour hot water into the baking sheet until it reaches about halfway up the sides of the ramekins. The water bath keeps the custards from overcooking, ensuring that silky-smooth texture.
Step 8: Bake to Perfection
Bake for 50 minutes, or until the custard is set but still has a slight jiggle in the center. Remove from the oven and carefully lift the ramekins out of the water bath to cool.
Chill & Brule
Step 9: Cool Completely
Allow the custards to cool to room temperature before transferring them to the refrigerator. Chill for at least 2 hours, though overnight chilling will yield the best texture.
Step 10: Torch That Topping
When you’re ready to serve, sprinkle a thin, even layer of sugar over the top of each custard. Using a butane torch, caramelize the sugar by moving the flame in small circles until you achieve a golden, glassy crust. Tap the top with a spoon to test for that satisfying crack!
Pumpkin Creme Brule Finishing Touches
Pumpkin crème brûlée is delightful on its own, but you can elevate the presentation with a few simple touches:
- Garnish with a dollop of whipped cream and a sprinkle of cinnamon for extra flair.
- Serve alongside ginger snap cookies for a bit of crunch.
- Pair with a spiced chai latte or mulled cider to complete the fall theme.
FAQ: How to Make Perfect Creme Brule Every Time
Why is my custard too runny?
If your custard didn’t set, it’s likely undercooked. Make sure to bake until the center jiggles slightly but isn’t liquid. The custard will firm up more as it cools.
How do I prevent the eggs from curdling?
Tempering is crucial! Slowly whisk the hot cream into the egg mixture to gradually raise the temperature. Rushing this step can result in scrambled eggs.
Can I make pumpkin crème brûlée ahead of time?
Absolutely! The custards can be made and chilled up to 2 days in advance. Wait to caramelize the sugar topping until just before serving to keep the crust crisp.
Do I need a butane torch?
While a torch is the easiest way to achieve the brûlée effect, you can also use your oven’s broiler. Place the ramekins under the broiler for a minute or two, watching carefully to avoid burning the sugar.
Can I substitute the heavy cream?
For the creamiest result, stick with heavy cream. However, you can experiment with half-and-half or coconut cream for a lighter or dairy-free alternative.
Pumpkin crème brûlée is more than a dessert—it’s a celebration of fall flavors and cozy indulgence. Whether you’re serving it for Thanksgiving or simply as a treat on a crisp autumn evening, this recipe is bound to become a seasonal favorite. So, grab those ramekins and a torch, and let the magic begin!
Pumpkin Creme Brule
Equipment
- Pumpkin Shaped Ramekins or Regular Ramekins
- 9x13 Baking Sheet
- Butane Torch
Ingredients
- 6 egg yolks
- ⅓ cup white granulated sugar
- 3/4 cup pumpkin puree
- 2 teaspoons pumpkin pie spice seasoning
- 4 cups heavy cream
- 1 teaspoon vanilla extract
Topping
- White Sugar
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, whisk together the 6 egg yolks and ⅓ cup white granulated sugaruntil smooth and slightly pale.6 egg yolks
- Add the 3/4 cup pumpkin puree, 1 teaspoon vanilla extract and 2 teaspoons pumpkin pie spice seasoning to the egg mixture and whisk until fully combined.
- In a saucepan, heat the 4 cups heavy cream over medium heat until it begins to steam, but not boil. Stir occasionally to prevent scorching.
- Remove the heavy cream from the heat and slowly pour it into the egg mixture while whisking constantly to temper the eggs (to prevent curdling).
- Pour the mixture into pumpkin-shaped ramekins or regular ramekins, filling each about ¾ full.
- Place the ramekins on a 9x13 baking sheet.
- Carefully pour hot water into the baking sheet around the ramekins, creating a water bath (about halfway up the sides of the ramekins).
- Bake for 50 minutes, or until the custard is set but still slightly wobbly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Once cooled, refrigerate the creme brulees for at least 2 hours, or until fully chilled.
- Just before serving, sprinkle a thin layer of White Sugar over the top of each creme brulee.
