Pumpkin Crème Brûlée is a decadent dessert that combines the rich flavors of pumpkin with the creamy texture of a classic crème brûlée. This dessert is not only delicious but also easy to make, making it perfect for special occasions or just a cozy night in.
Why You’ll Love This Recipe?
- The perfect balance of pumpkin and creamy custard flavors.
- Quick and easy prep time, with impressive results.
- Ideal for meal prep or entertaining guests.
Ingredient Notes:
- Mini Pumpkins (optional, can also use ramekins)
- Heavy Cream: Adds richness and creaminess.
- Granulated Sugar: Sweetens the custard and creates a caramelized topping.
- Egg Yolks: Provide richness and help thicken the custard.
- Vanilla Extract: Enhances the flavor of the custard.
- Pumpkin Puree: Adds a subtle pumpkin flavor.
- Ground Cinnamon, Ground Ginger, Salt: Spice up the custard with warm, aromatic flavors.
Step-by-Step Instructions:
- Preheat your oven and prepare your baking dishes.
- Heat the cream and sugar until warm, then mix in the egg yolks, vanilla, pumpkin puree, and spices.
- Pour the mixture into your baking dishes and bake until set.
- Chill the custards and sprinkle sugar on top to caramelize before serving.
Helpful Tips:
- Use a water bath when baking for a smooth, even custard.
- Let the custards cool completely before adding the sugar topping.
- For a smoother texture, strain the custard mixture before baking.
- Swap out the pumpkin for sweet potato for a different twist.
Expert Tips for the Best Results:
- Use a kitchen torch for the perfect caramelized sugar topping.
- Experiment with different spices like nutmeg or allspice for unique flavors.
- Serve with a dollop of whipped cream for an extra decadent touch.
Serving Suggestions:
Pumpkin Crème Brûlée pairs well with a hot cup of coffee or a glass of dessert wine. Serve alongside ginger snaps or cinnamon cookies for a delightful treat.
Storage and Reheating Tips:
Store leftover Pumpkin Crème Brûlée in the refrigerator for up to 2 days. To reheat, place under the broiler for a few minutes to re-caramelize the sugar topping.
Frequently Asked Questions:
- Can I use canned pumpkin puree? Yes, canned pumpkin puree works perfectly in this recipe.
- How do I know when the custards are done baking? The custards are done when they are set around the edges but slightly jiggly in the center.
- Can I make Pumpkin Crème Brûlée ahead of time? Yes, you can make the custards in advance and caramelize the sugar topping just before serving.
Conclusion:
Indulge in the rich flavors of Pumpkin Crème Brûlée and impress your guests with this delicious dessert. Whether for a special occasion or a cozy night in, this recipe is sure to be a hit. Don’t forget to share your feedback and enjoy every creamy bite!
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Pumpkin Crème Brûlée
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins
- Yield: 4 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and creamy Pumpkin Crème Brûlée, a delightful twist on the classic French dessert. The combination of pumpkin puree, cinnamon, and ginger creates a cozy and aromatic flavor that is perfect for fall gatherings.
Ingredients
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Main Ingredients:
- 4 Mini Pumpkins (optional – you can also just use ramekins)
- 2 cups Heavy Cream (476g)
- ⅓ cup Granulated Sugar (67g, plus extra for topping)
- 4 large Egg Yolks
- 1 teaspoon Vanilla Extract
- 1 cup Pumpkin Puree (245g)
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Salt
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a baking dish with a damp tea towel.
- Prepare Pumpkins: Cut the tops off the mini pumpkins or ramekins and scoop out the seeds.
- Make Custard Mixture: In a saucepan, heat the heavy cream, sugar, pumpkin puree, spices, and salt until it simmers. In a separate bowl, whisk the egg yolks and vanilla extract. Slowly pour the hot cream mixture into the yolks, whisking constantly.
- Fill Pumpkins: Pour the custard into the pumpkins or ramekins, then place them in the prepared baking dish. Fill the dish with hot water halfway up the sides of the pumpkins.
- Bake: Bake for about 40-45 minutes or until the custard is set but still slightly jiggly in the center.
- Chill: Let the crème brûlée cool, then refrigerate for at least 2 hours or overnight.
- Caramelize Topping: Sprinkle sugar over the chilled custards and caramelize with a kitchen torch or under the broiler until golden and crispy.
- Serve: Enjoy the Pumpkin Crème Brûlée with a crackling sugar crust on top!
Notes
- You can customize the flavor by adding more spices like nutmeg or allspice.
- For a quicker version, skip the pumpkin carving and use ramekins for baking.
Nutrition
- Serving Size: 1 pumpkin or ramekin
- Calories: Approximately 400 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 200 mg