Pumpkin Creme Brulee is a creamy, light dessert and a perfect ending to a large meal or a weekend treat. It’s a lovely pumpkin dessert perfect for fall.
Pumpkin Creme Brulee
Fall spices, pumpkin puree and maple syrup come together nicely making this a delicious way to end a big holiday meal.
If you are like us and you need to fill your plate during holiday meals and eat until you undo the top button on your pants, you will appreciate this dessert. It’s a no fuss, make a couple days ahead if you wish, lighter way to end a meal.
Making Creme Brulee
Luxurious and creamy, it’s really not a difficult dish to make. When you temper your eggs (step 3) make sure you whisk in the hot cream slowly and in small amounts so you don’t scramble your eggs. Let it rest, strain and pour into your creme brulee bowls or ramekins and cook in a water bath.
When you let the custard rest you both infuse it and you allow the air bubbles to settle down.
Using the right vessel
Creme Brulee is meant to be a smaller, lighter dish, not a dessert meant to eat as a meal. You can buy dedicated creme brulee dishes which are lovely to have and use. If you do not have any, oven proof custard ramekins or even canning jars also work perfectly.
- Give yourself some time to make this dish. Start it 1-2 days before you want to serve it.
- Remove from refrigerator 1-2 hours before you plan on eating. This allows the jars to warm up and not react or break immediately if hit with a flame.
- You can find small brulee torches at most cooking stores. This is the way to go.
- Straining is important to remove any spice bits.
Other Creme Brulee recipes you should bookmark:
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 2 3/4 cups heavy cream
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- pinch of salt
- 8 egg yolks
- 3/4 cup pumpkin puree
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- 1/2 cup white sugar
- toasted pepitas, optional
- In a saucepan over medium high heat, combine the cream, sugar, spices and salt. Stir to dissolve the sugar and heat cream to just under boiling (watch for bubbles to form around outside edge of cream). Remove from heat and set aside.
- While cream is heating whisk egg yolks together in a large bowl. Mix in your pumpkin, maple syrup and vanilla.
- Gradually add about ¼ cup of the hot cream to the yolks, whisking constantly, then slowly add the remaining hot cream and stir to fully combine.
- Cover your bowl with plastic wrap and let sit in the refrigerator for a minimum of four hours or over night. This will allow the spices to intensify the flavour of the custard.
- When ready to cook, strain the custard through a sieve into a clean bowl and preheat oven to 300 F.
- Turn your kettle on and boil some water.
- Arrange your jars or ramekins in a large baking pan.
- Carefully ladle or pour the custard into the jars/ramekins, filling them about two thirds full.
- Place the baking pan on oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the jars/ramekins.
- Bake until the edges have set but the center still jiggles when the ramekin is gently shaken, about 40 to 45 minutes.
- Remove from the water bath and let cool on a rack for a minimum 30 minutes or longer. Put lids on jars or cover ramekins with wrap/foil and place in fridge until ready to serve.
- When ready to eat evenly sprinkle 1-2 tbsp of sugar on each custard jar.
- Use a kitchen blowtorch or the broiler to melt and caramelize the sugar.
- Serve immediately. Optional: add toasted pumpkin seeds on top.