Description
This Pumpkin Creme Brulee recipe offers a rich and creamy custard infused with warm spices and pumpkin puree, finished with a perfectly caramelized sugar crust. A delightful autumnal twist on the classic French dessert, it’s ideal for festive occasions or a sophisticated after-dinner treat.
Ingredients
Custard Base
- 2 cups heavy cream
- 1 tablespoon pure maple syrup
- 1 cinnamon stick
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 vanilla bean (scraped of seeds, pod reserved)
Custard Mixture
- 1/3 cup granulated sugar (plus more for sprinkling)
- 4 egg yolks
- 1/3 cup pumpkin puree
- 1/4 teaspoon fine sea salt
Others
- Boiling water (for water bath)
Instructions
- Infuse the Cream: In a small non-reactive saucepan, combine heavy cream, maple syrup, vanilla bean seeds and pod, cinnamon stick, nutmeg, and ground cloves. Heat over low heat gently until the mixture reaches a very gentle simmer, then immediately turn off the heat and let it infuse for 10 minutes to allow the flavors to meld. Remove and discard the vanilla bean pod and cinnamon stick after infusion.
- Prepare the Egg Mixture: Preheat your oven to 325°F (163°C). In a medium bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes thick and pale, ensuring it is well aerated. Next, gently whisk in the pumpkin puree and fine sea salt until fully combined.
- Combine Cream and Eggs: Gradually pour the warm infused cream into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling. Once incorporated, strain this custard mixture through a fine mesh sieve into a large measuring cup to remove any solids and ensure a smooth texture.
- Prepare for Baking: Arrange four 8 to 10-ounce ramekins in a 9×13-inch baking dish. Evenly pour the custard mixture into each ramekin. Slowly pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins, being careful to avoid any water dripping into the custard to prevent curdling.
- Bake the Custard: Place the baking dish with ramekins on the middle oven rack, then bake for 30 to 40 minutes. The custard is ready when the edges are set and firm but the center still jiggles slightly like jello. Deeper ramekins may require additional baking time.
- Cool and Chill: Remove the ramekins from the water bath and allow them to cool on a wire rack for 5 minutes. Then transfer the ramekins, uncovered, to the refrigerator to chill for at least 2 hours or up to 3 days to allow the custard to fully set and flavors to develop.
- Caramelize the Sugar Top: Just before serving, sprinkle an even layer of granulated sugar (2 teaspoons to 1 tablespoon) over the surface of each custard. Using a kitchen torch, carefully melt the sugar by moving the flame evenly until the sugar bubbles and turns a deep amber color, creating a crisp caramelized crust. Let the creme brulee rest for 5 minutes to harden before serving.
Notes
- Use a non-reactive saucepan (such as stainless steel) to avoid altering flavors during infusion.
- Be sure to temper the eggs by slowly adding warm cream while whisking to prevent scrambling.
- The water bath helps the custard cook gently and evenly, avoiding curdling or cracking.
- If you don’t have a kitchen torch, place ramekins under a broiler for a short time but watch carefully to avoid burning.
- For a smoother texture, ensure to strain the custard mixture before baking.
- Leftover creme brulee can be covered and refrigerated for up to 3 days.
