Description
This Pumpkin Crème Brûlée recipe combines the classic creamy, custardy texture of traditional crème brûlée with the warm, cozy flavors of pumpkin and autumn spices. Baked inside mini pumpkins or ramekins, this elegant dessert features a caramelized sugar topping achieved with a blowtorch, perfect for a festive fall treat or special occasion.
Ingredients
Units
Scale
For the Pumpkin Bowls
- 4 Mini Pumpkins (optional; can substitute ramekins)
For the Custard
- 2 cups Heavy Cream (476g)
- 1/3 cup Granulated Sugar (67g, plus extra for topping)
- 4 large Egg Yolks
- 1 teaspoon Vanilla Extract
- 1 cup Pumpkin Puree (245g)
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Salt
Instructions
- Prepare the Pumpkins: If using mini pumpkins, cut the top off each pumpkin where the shape curves inward. Scoop out seeds and pulp from inside the pumpkin and the lids, creating hollow pumpkin bowls. Place the pumpkin bowls in a deep roasting dish; set the lids aside.
- Whisk Egg Yolks and Sugar: In a bowl, gently whisk together the egg yolks and ⅓ cup granulated sugar until combined and smooth.
- Heat Cream and Vanilla: In a saucepan over medium-low heat, warm the heavy cream and vanilla extract until just warm to the touch, careful not to boil.
- Temper the Egg Mixture: Slowly pour a small amount of warm cream into the egg yolk mixture while whisking continuously. Gradually add the remaining warm cream, whisking constantly to avoid scrambling the eggs.
- Combine and Cook Custard: Pour the entire mixture back into the saucepan. Stir in pumpkin puree, cinnamon, ginger, and salt. Heat gently on medium-low, whisking frequently to prevent burning, until the custard begins to simmer. Remove from heat.
- Strain and Fill: For a smooth texture, pass the custard through a sieve if desired. Pour the pumpkin custard into the hollowed pumpkin bowls, filling to the top.
- Bake in Water Bath: Place the roasting dish with filled pumpkins on the middle oven rack preheated to 300°F (150°C). Pour water into the roasting dish to come halfway up the sides of the pumpkins. Bake for 20–30 minutes until the custard’s edges are set but the center remains slightly wobbly.
- Cool and Chill: Remove from the oven and allow the pumpkins to cool in the water bath. Once cool enough to handle, remove from water and refrigerate until ready to serve. Optionally replace the pumpkin lids.
- Caramelize the Sugar Topping: Just before serving, sprinkle an even layer of granulated sugar over the custard surface. Using a kitchen blowtorch, carefully caramelize the sugar by moving the flame lightly over it until a shiny, glassy caramel crust forms. Serve immediately.
Notes
- Use white, extra fine sugar (caster sugar) for the topping, as it caramelizes best with a blowtorch.
- Avoid overbaking to prevent curdled or lumpy custard; the center should remain slightly jiggly when done.
- If mini pumpkins are unavailable, ramekins can be used for the custard instead.
Nutrition
- Serving Size: 1 pumpkin (or ramekin)
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 210 mg
