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Oval-shaped crème brûlée in a white ramekin, topped with a caramelized sugar crust. A vintage spoon lies nearby. Other ramekins and a wooden bowl of sugar are partially visible on a marble surface.

Pumpkin Crème Brûlée

Sarah Allison
A cozy fall twist on the classic creme brulee, featuring creamy pumpkin custard infused with warm spices and topped with a caramelized sugar crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 5 hours 55 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

Ingredients
 

  • 1 1/2 cups (360g) heavy cream
  • 1/2 cup (120g) whole milk
  • 1/4 teaspoon (0.5g) ground cinnamon
  • 1/8 teaspoon (0.3g) ground nutmeg
  • 1/8 teaspoon (0.3g) ground ginger
  • 1/8 teaspoon (0.3g) ground cloves
  • 1/2 teaspoon (3g) salt
  • 6 large egg yolks
  • 3/4 cup (150g) granulated sugar, separated
  • 1/2 cup (122g) pumpkin puree

Instructions
 

  • Set the oven to 325°F (165°C). Arrange the ramekins in a large baking dish with high sides for the water bath. If you don’t have 1 pan large enough, bake them in a couple pans.
  • In a medium saucepan, combine heavy cream, milk, cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Heat over medium, stirring occasionally, until it just starts to simmer. Remove from heat and let it steep for 15 minutes.
  • In a large bowl, whisk egg yolks and 1/2 cup (100g) sugar until light and creamy.
  • Slowly whisk the warm cream mixture into the yolk mixture a little at a time to temper (this keeps the eggs from scrambling).
  • Strain the custard through a fine sieve into a bowl to catch any lumps.
  • Stir in the pumpkin purée until smooth.
  • Place ramekins in a large baking pan. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the warm water. 
  • Bake until the edges are set and centers are a little jiggly. The time depends on the depth of your ramekins. My ramekins are 1-inch and the custard takes 35 minutes. Begin checking them at 30 minutes. For a more accurate sign, they’re done when an instant read thermometer registers 170°F (77°C).
  • Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.
  • Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden brown. Let the caramelized top cool briefly before serving. (Caramelized topping is best enjoyed right away.)

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Notes

No kitchen torch? No problem! Preheat your broiler to high, place the ramekins on a baking sheet, and broil for 1–2 minutes until the sugar caramelizes. Watch carefully to avoid burning!
Make Ahead Instructions: Prepare the custard mixture through step 7. Cover tightly and refrigerate for up to 1 day before baking. You can bake the custard up to 2 days ahead of time through step 8.
Calories: 282kcalCarbohydrates: 22gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 198mgSodium: 171mgPotassium: 113mgFiber: 0.5gSugar: 21gVitamin A: 3259IUVitamin C: 1mgCalcium: 71mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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