Pumpkin Spice Crème Brûlée Recipe
Are you ready to enjoy a delicious twist on a classic dessert? This Pumpkin Spice Crème Brûlée is a perfect blend of creamy sweetness and warm autumn spices. It’s a delightful way to celebrate the fall season and impress your friends and family at any gathering.
Why Make This Recipe
Making Pumpkin Spice Crème Brûlée is not only fun but also rewarding. This recipe combines the smooth texture of traditional crème brûlée with the cozy flavors of pumpkin spice, making it a unique treat. It’s perfect for holidays like Thanksgiving or just as a comforting dessert during chilly evenings. Plus, who can resist the satisfying crack of caramelized sugar on top?
How to Make Pumpkin Spice Crème Brûlée
Making Pumpkin Spice Crème Brûlée may seem challenging, but with these simple steps, you’ll create a show-stopping dessert that everyone will love. Let’s get started!
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 shaping them into rings. Place 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 simmers (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. Mix until the custard is fully combined and smooth.
Evenly divide the custard mixture into the hollowed pumpkins, being careful 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 water does not touch the pumpkins.
Bake in the oven for 50 minutes to 1 hour and 10 minutes. Check 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 thin, even layer of sugar on the custard surface. Use a kitchen torch to melt and caramelize the sugar, repeating with 2-3 thin layers for a uniform, crackable crust.
How to Serve Pumpkin Spice Crème Brûlée
Serve the Pumpkin Spice Crème Brûlée in the hollowed-out pumpkins for a cute presentation. Just crack the sugar topping with a spoon and dig in! You can pair it with whipped cream or a sprinkle of cinnamon for extra flavor.
How to Store Pumpkin Spice Crème Brûlée
Store any leftover Pumpkin Spice Crème Brûlée in the refrigerator. Cover the pumpkins with plastic wrap or airtight containers. It’s best to add the sugar topping right before serving for the best texture.
Tips to Make Pumpkin Spice Crème Brûlée
- Make sure to use heavy cream for a rich and creamy custard.
- Whisk the custard mixture well to ensure it’s smooth and properly combined.
- Be careful when using a kitchen torch. Keep flammable items away and tie back your hair.
- If you don’t have small pumpkins, you can bake the custard in ramekins instead.
Variations
If you want to try something different, you can add spices like cardamom or swap out pumpkin puree for sweet potato puree. Another option is to use flavored extracts like maple or chai to change the taste profile.
FAQs
1. Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works great for this recipe and saves time.
2. How do I know when the custard is set?
The custard should be slightly jiggly in the center, which will continue to set as it cools in the fridge.
3. What if I don’t have a kitchen torch?
You can broil the sugar topping in the oven. Just keep a close eye on it, as it can burn quickly!
Enjoy making and sharing your Pumpkin Spice Crème Brûlée! It’s sure to be a hit.
