Pumpkin Creme Brulee is a creamy, light dessert and exactly what we want after a large meal. Pumpkin spice, pumpkin puree and maple syrup come together nicely making this the perfect holiday dessert!
One of my favourite desserts for as long as I can remember is creme brulee. This year I have been experimenting with creme brulee quite a bit. I tried a delicious summer peach brulee this past August but didn’t get the measurements right, or used to much peach – which added to much liquid and my custard didn’t set. Great flavour though!
It’s important to note when you freely add things to the custard it can easily change the consistency and not set up. And you can over cook the custard (trust me). I tried this pumpkin recipe 3-4 times before I got the measurements right. It’s a delicious option for your holiday meal and feels light when you are eating it after finishing a big meal.
The canning jars are the perfect vessel for brulees, but please be careful when torching your sugar…getting to close to the edge of the glass can cause it to break! While I have admittedly never broke a custard dish from torching, my husband, a former and non practicing fire fighter has broken one of the glasses. It happens and it gets tossed.
- 2 3/4 cups heavy cream
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp vanilla
- 1/8 tsp cloves
- pinch of salt
- 8 egg yolks
- 3/4 cup pumpkin puree
- 1 tbsp maple syrup
- 1/2 cup white sugar
- 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 and maple syrup.
- 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.
- 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 ⅔rds 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 30 minutes. Put lids on jars or cover ramekins with wrap/foil and place in fridge until ready to serve.
- When ready to eat sprinkle 1-2 tbsp of sugar evenly on each custard jar.
- Use a kitchen blowtorch or the broiler to evenly melt and caramelize the sugar.
- Serve immediately.