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
- Kitchen Torch with Butane Fuel optional
- 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 (1.5g) Diamond Crystal kosher salt (use half as much Morton or table salt)
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar, divided
- 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.
- In a medium saucepan, combine heavy cream, milk, cinnamon, nutmeg, ginger, cloves, and salt. Heat over medium heat, 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 the pan from the oven, then use an oven mitt to remove the ramekins. Cool for 30 minutes on a wire rack, then refrigerate uncovered for at least 4 hours or up to 2 days. Cover once cold.
- Just before serving, sprinkle 1 to 1 1/2 teaspoons 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.
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Notes
No kitchen torch? Broil on high on the top rack for a few minutes, watching closely, until the sugar melts and turns amber.
Make Ahead Instructions: You can bake the custards up to 2 days ahead and keep them covered in the fridge.
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