Description
This Pumpkin Crème Brûlée recipe offers a creamy, spiced custard infused with pumpkin puree and warm autumn spices, elegantly baked inside mini pumpkins or ramekins, topped with a perfectly caramelized sugar crust. It’s a festive twist on the classic French dessert, combining rich creaminess with seasonal flavors for an impressive and cozy treat.
Ingredients
Units
Scale
For the Pumpkin Bowls (Optional)
- 4 Mini Pumpkins (optional, can use ramekins instead)
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, carefully cut off the tops where the pumpkins begin to curve inward to create lids. Scoop out all the seeds and pulp to hollow out the pumpkins and their lids. Set pumpkins in a deep roasting dish and keep the lids aside.
- Preheat the Oven: Set your oven to 300°F (150°C) to prepare for baking the custard-filled pumpkins.
- Mix Egg Yolks and Sugar: In a mixing bowl, gently whisk together the 4 large egg yolks and ⅓ cup granulated sugar until fully combined and slightly thickened.
- Warm the Cream: In a saucepan over medium-low heat, warm the 2 cups heavy cream with 1 teaspoon vanilla extract until it’s warm to the touch but not boiling.
- Temper the Eggs: Slowly pour a small amount of the warm cream into the egg yolk mixture while whisking continuously. Gradually add the rest of the cream, whisking constantly to avoid cooking the eggs.
- Combine and Heat Custard: Pour the mixed custard back into the saucepan. Stir in the 1 cup pumpkin puree, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon salt. Gently heat on medium-low, stirring continuously to prevent scorching, until the custard just begins to simmer. Remove from heat immediately.
- Strain Custard: For a smooth texture, strain the custard through a sieve into a jug to remove any lumps if necessary.
- Fill Pumpkins: Pour the warm pumpkin custard into the hollowed mini pumpkins, filling them to the top. If using ramekins, fill them similarly and place them in a roasting dish.
- Create Water Bath and Bake: Place the roasting dish with the pumpkins or ramekins on the middle rack of the oven. Pour hot water into the dish until it reaches halfway up the sides of the pumpkins or ramekins, being careful not to splash water inside the custard. Bake for 20-30 minutes depending on pumpkin size, until the custard edges are set but the center remains jiggly.
- Cool and Chill: Remove from the oven and let cool in the water bath until they are cool enough to handle. Then remove the pumpkins from the water, place lids back on if desired, and refrigerate until chilled, at least several hours or overnight.
- Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen blowtorch to melt and caramelize the sugar until it forms a shiny, crispy, golden crust. Do not hold the flame in one spot too long to avoid burning.
- Serve Immediately: Serve the pumpkin crème brûlée right after caramelizing for the best texture contrast between creamy custard and crunchy caramelized sugar.
Notes
- Use white, extra fine sugar (also known as caster sugar) for the topping as it caramelizes best under the blowtorch.
- Do not overbake the custard, as overcooking causes curdling and a lumpy texture; the center should remain slightly wobbly when done.
- Optional: To make servings easier and safer, ramekins can be used instead of hollowing mini pumpkins.
- The water bath helps cook the custard gently and evenly, preventing cracking or curdling.
Nutrition
- Serving Size: 1 pumpkin or ramekin serving
- Calories: 380
- Sugar: 28g
- Sodium: 95mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 235mg
