This post may contain affiliate links. Read my disclosure policy. The best part is breaking through the hard candy topping. The second best part is, well, it’s pumpkin! ‘Tis the season for pumpkin recipes. We’ve already posted an original creme brulee and espresso creme brulee. I couldn’t resist making one with pumpkin! Can you tell I love this stuff? This dessert is easy and can be prepared ahead of time; making it an ideal party desert. I also love to fire up my torch to make that amazing candy top. You will impress your guests with these, or if you’d just like to enjoy them yourself; by all means! We used the pumpkin puree that I posted a couple weeks ago, but you are welcome to use the store-bought stuff.
Ingredients for Pumpkin Creme Brulee:
1 3/4 cups heavy whipping cream 3 large whole eggs 1/2 cup sugar (plus extra for caramelizing) 1 cup pumpkin puree (make your own), or if you must; use the canned stuff 1/4 tsp ground cinnamon
What you will need:
-Ovenproof ramekins or custard cups -A handheld torch. I purchased a small torch at Home Depot (it’s not meant for creme brulee but works really well). If you don’t have a torch, you can also top with something creative like a Pecan and maybe a few swirls of caramel. Let me know if you have any other ideas?
How to make Pumpkin Creme Brulee:
Prep:
Pre-heat the oven to 300°F. If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended. P.S. The colorful mixing bowls and Silicone Whisk are by Trudeau; Colorful tools make cooking more fun (I’ll do a giveaway soon!).
Heat 1 and 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently so it doesn’t scorch to the bottom.
Slowly add hot cream into the egg/sugar mix. (Whisk while slowly adding the hot cream or you will end up with globs of scrambled eggs).
Strain the mixture through a strainer into a large measuring cup or bowl with a pouring lip. Toss what’s left behind in the strainer.
Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish. Mine fit in two glass baking dishes. Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300°F for 35-40 minutes. The centers of the creme brûlée should barely move when you wiggle the pan.
Cool to room temperature, then cover and refrigerate creme brûlée until ready to serve; you can refrigerate them even a week before your event. Maybe I sampled one. hmm hmm hmmm…..
Making the Crisp topping:
Once the brûlées are at least to room temperature, you can caramelize the top. Don’t refrigerate after caramelizing, or the sugar will melt. You want to keep the crisp sugar topping. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Heat the top with your torch moving in a circular pattern until the whole surface is caramelized to a rich amber color.
When you’re ready to eat it, break the sugar topping with a spoon to break it up a little; then enjoy! Oh you’ll love it!
