Pumpkin Spice Crème Brûlée Recipe
If you’re looking for a dessert that captures the essence of fall, look no further than Pumpkin Spice Crème Brûlée. This delicious treat combines the rich, creamy texture of traditional crème brûlée with the warm and inviting flavors of pumpkin spice. It’s a perfect way to impress your guests or enjoy a cozy evening at home.
Why Make This Recipe
This Pumpkin Spice Crème Brûlée is a unique twist on a classic dessert. It offers a delightful blend of creamy pumpkin custard and a crispy caramelized sugar top. It’s ideal for autumn gatherings, Thanksgiving dinner, or simply satisfying your sweet tooth. Plus, it’s an impressive dish that is surprisingly easy to prepare!
How to Make Pumpkin Spice Crème Brûlée
Ingredients:
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar, plus more for topping (67g)
- ⅔ cup pumpkin puree (160g)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Tiny pinch ground cloves
- 3-4 small-medium pumpkins (approximately 5 ½ inches wide, 3 inches tall), washed, tops cut off and hollowed out
Directions:
- Preheat your oven to 325°F (163°C). Prepare foil rings by tearing off sheets of foil, scrunching them into rods, and then shaping them into rings to support the pumpkins. Arrange these rings spaced three inches apart on a large rimmed baking sheet.
- In a medium saucepan, combine the heavy cream and vanilla bean paste. Heat until the cream reaches a simmer (between 185°F and 205°F), then remove from heat.
- In a large heat-proof bowl, whisk together the egg yolks and granulated sugar until the mixture lightens in color and thickens enough to leave a trail when you lift the whisk.
- Stir in the pumpkin puree, salt, cinnamon, ginger, nutmeg, and cloves to create a smooth spiced mixture.
- Gradually pour the hot cream into the egg mixture in a slow drizzle while whisking continuously to avoid curdling. Continue until the custard is fully combined and smooth.
- Evenly divide the custard mixture into the hollowed pumpkins, taking care not to overfill. Place each pumpkin carefully onto the prepared foil rings on the baking sheet.
- Pour boiling or very hot water into the baking sheet around the foil rings, filling it up to the top of the rings but ensuring the water does not touch the pumpkins themselves.
- Bake in the oven for 50 minutes to 1 hour and 10 minutes, checking that the custard centers are barely set and still slightly jiggly.
- Remove the pumpkins from the water bath and allow them to cool completely. Refrigerate for at least four hours, or up to a couple of days, to set the custard fully.
- When ready to serve, sprinkle a very thin, even layer of granulated or caster sugar on the custard surface. Use a kitchen torch to melt and caramelize the sugar, repeating with 2-3 thin layers to achieve a uniform, crackable caramelized crust. Exercise caution by tying back hair and removing flammable materials before torching.
How to Serve Pumpkin Spice Crème Brûlée
Serve the Pumpkin Spice Crème Brûlée warm or chilled, straight from the pumpkin or on a plate, crack the sugar crust and enjoy the delicious custard inside. It pairs wonderfully with coffee or tea for a delightful experience.
How to Store Pumpkin Spice Crème Brûlée
Store any leftover Pumpkin Spice Crème Brûlée in the refrigerator. It can last for up to 3 days. Keep in mind that you should only torch the sugar layer just before serving to maintain the crunchy texture.
Tips to Make Pumpkin Spice Crème Brûlée
- Make sure to whisk the egg yolks and sugar well until they are light in color for a smooth custard.
- Use fresh pumpkin puree for a better flavor, or canned puree if you’re short on time.
- Don’t rush the torching process; take it slow to create an even layer of caramelized sugar.
Variation
You can customize this recipe by adding different spices to the custard, such as cardamom or nutmeg. You can also substitute some of the pumpkin puree with butternut squash puree for a different flavor.
FAQs
1. Can I use other containers instead of pumpkins?
Yes, you can use ramekins or other oven-safe containers for the custard if you don’t have pumpkins.
2. Can I make this ahead of time?
Absolutely! You can prepare the custard and refrigerate it for up to two days before serving. Just add the caramelized sugar topping before you serve.
3. What should I do if I don’t have a kitchen torch?
If you don’t have a kitchen torch, you can place the brulee under a broiler for a few minutes, but watch it carefully to avoid burning the sugar.
