Description

This Pumpkin Creme Brulee recipe combines the creamy richness of traditional creme brulee with seasonal pumpkin flavor and warm cinnamon spices. A smooth pumpkin custard is baked gently in a water bath to perfection and topped with a crisp, caramelized sugar crust using a handheld torch. Perfect for an elegant autumn dessert that impresses with its velvety texture and festive flavors.

Ingredients

Scale

Custard Ingredients

1 3/4 cups heavy whipping cream
3 large whole eggs
1/2 cup sugar (plus extra for caramelizing)
1 cup pumpkin puree
1/4 teaspoon ground cinnamon

Equipment

Ovenproof ramekins or custard cups (8 x 4 oz)
A large casserole baking dish
A handheld torch

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Instructions

Preheat Oven: Preheat your oven to 300˚F (150˚C) to prepare for gentle baking of the custards.
Prepare Pumpkin Puree: If using homemade pumpkin puree, blend it further until it’s an extra smooth and fine consistency for a silky custard.
Mix Eggs and Sugar: In a medium bowl, whisk together the 3 whole eggs and 1/2 cup sugar until the mixture is smooth and well combined.
Heat Cream: In a saucepan, heat 1 3/4 cups heavy whipping cream almost to a simmer, stirring frequently to avoid scorching the cream.
Temper Eggs: Slowly add the hot cream to the egg and sugar mixture while whisking constantly to prevent the eggs from scrambling.
Strain Mixture: Pour the combined mixture through a fine strainer into a large measuring cup or bowl with a spout to remove any cooked egg bits.
Add Pumpkin and Cinnamon: Whisk in 1 cup of pumpkin puree and 1/4 teaspoon ground cinnamon until fully incorporated.
Portion Custard: Divide the custard mixture evenly into the 8 ramekins or custard cups.
Set up Water Bath and Bake: Place the ramekins in a large casserole dish and carefully pour boiling water halfway up the sides of the ramekins. Bake at 300˚F for 35-40 minutes until the centers barely wiggle when the pan is moved.
Cool and Refrigerate: Remove the ramekins from the water bath, cool to room temperature, then cover and refrigerate until ready to serve. Note: do not caramelize the tops until just before serving.
Caramelize Sugar Topping: When ready to serve, sprinkle 1 to 2 teaspoons of sugar evenly over each custard. Use a handheld torch in a circular motion to caramelize the sugar until it turns a rich amber color with a crisp crust.
Serve: Allow the caramelized sugar to harden. Break the sugar topping with a spoon and enjoy the creamy, spiced pumpkin custard beneath the crisp topping.

Notes

Ensure the cream is not boiling when adding to eggs to prevent curdling.
The water bath ensures gentle, even cooking creating a smooth custard texture.
Caramelize the sugar topping just before serving for best texture; avoid refrigerating after caramelizing.
You can use canned pumpkin puree or homemade, but homemade puree should be blended finely.
The ramekins should be ovenproof and approximately 4 oz each for even portioning.