Pumpkin Creme Brulee

This is a paid sponsorship with Nellie’s Free Range Eggs although all opinions are my own.

Pumpkin Creme Brûlée is the perfect dessert to end any meal in the Fall. With a smooth and creamy pumpkin-spiced custard and a crunchy topping, you won’t be able to resist this easy and delicious pumpkin dessert.

For the longest time, I was not a fan of most pudding or custard-like desserts. I’ve always loved Banana Pudding though, but it’s cousin-like desserts, not so much. I think it has everything to do with the texture, not so much the flavor. I do think my taste palette has become a bit more sophisticated as I’ve gotten older. I’ve started to feel a little different about custards. Especially creme brulee!

Along with the delicious flavors of Fall, this creme brulee recipe is nothing without its smooth and creamy texture. Like most creme brulee recipes, the base of this dessert recipe starts with an easy custard made of cream, whole milk, eggs, and sugar. Adding to the recipe is pumpkin spice and pumpkin puree. Once this custard is baked it is torched with sugar making a delicious crunchy sugar topping (my favorite part). 

Pumpkin Creme Brulee

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★★★★★

5 from 1 reviews

• Author: Nicole Nared-Washington from Brown Sugar Food Blog
• Prep Time: 2 hours 10 mins
• Cook Time: 55 mins
• Total Time: 3 hours 5 mins
• Yield: 4 1x

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Description

This Pumpkin Creme Brulee recipe is incredibly silky, smooth, and easy to keep eating! It is spiced with pumpkin spice and topped with a crunchy topping.

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Ingredients

Scale 1x2x3x

• 4 egg yolks
• ½ c. sugar
• ¼ c. pumpkin puree
• 1 ½ c, heavy cream
• ½ c. milk
• 1 tsp. Pumpkin pie spice
• 1 tsp. Vanilla extract
• ⅓ c. sugar or raw cane sugar

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Instructions

1. Preheat oven to 300 Degrees.
2. In a medium saucepan, add the heavy cream, milk, and pumpkin pie spice and bring it to a steaming simmer. Remove from heat.
3. In a separate bowl, add the egg yolks and sugar and whisk together. Slowly add the milk mixture to the egg yolks and whisk to temper the egg yolks. Continue to add the warm milk to the egg yolks while whisking until completely combined. Add the vanilla extract and pumpkin puree and whisk.
4. Pour the mixture evenly into four ramekins. Place the ramekins inside a large shallow baking dish and fill with water about halfway. Place in the oven and bake for about 45 minutes. The custard should be jiggly yet firm in the middle. Remove from the water bath. Cover with plastic wrap and place in the refrigerator for, at least, 2 hours.
5. Sprinkle the custards evenly with the sugar while completely covering the custard. Use a culinary torch and torch the sugar until the sugar has dissolved and turned to a dark amber color. If you do not have a torch, turn your oven broiler on high heat and place the custards inside the oven for about 2 minutes. Be sure to stay close to the oven to keep an eye on the custards. Allow to cool and serve!
6. NOTE: Don’t place the custards back in the fridge after torching because the sugar will melt and the topping will no longer be crunchy.

• Category: Dessert
• Cuisine: French