Pumpkin Crème Brûlée
A cozy fall twist on the classic creme brulee, featuring creamy pumpkin custard infused with warm spices and topped with a caramelized sugar crust.
Equipment
- Instant-Read Thermometer optional
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.)
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.