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
Scale
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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