Go Back

Pumpkin Creme Brulee

Pumpkin creme brulee is a warmly spiced baked custard with a smooth pumpkin center and a crisp, deep amber sugar topping. Bake the individual custards in a water bath, chill them thoroughly, then caramelize the tops just before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 51 minutes
cooling and chilling 4 hours 30 minutes
Total Time 5 hours 36 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 407
Ingredients Equipment Method Notes

Ingredients
  

For the custard
  • 2 cups heavy cream
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.125 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 5 egg yolks large
  • 0.5 cup light brown sugar packed
  • 0.75 cup pumpkin puree
  • 1 tsp vanilla extract
  • water hot; for the water bath, amount as needed
For the topping
  • 2 tbsp granulated sugar

Equipment

  • 6 6-ounce ramekins
  • 1 roasting pan
  • 1 kitchen torch

Method
 

Make the custard
  1. Preheat the oven to 325°F.
  2. Arrange six 6-ounce ramekins in a roasting pan.
  3. Combine the cream, cinnamon, ginger, nutmeg, and salt in a saucepan.
  4. Heat over medium heat until steaming, about 4 to 6 minutes, without letting it boil.
  5. Whisk the egg yolks and brown sugar in a medium bowl until smooth.
  6. Whisk in the pumpkin puree and vanilla.
  7. Gradually whisk the hot cream into the yolk mixture.
  8. Divide the custard among the ramekins.
Bake and chill the custards
  1. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
  2. Bake for 35 to 45 minutes, until the edges are set and the centers still jiggle slightly.
  3. Carefully remove the ramekins from the water bath.
  4. Cool on a rack for 30 minutes.
  5. Refrigerate the custards until thoroughly chilled, at least 4 hours.
Brûlée the tops
  1. Sprinkle 1 teaspoon granulated sugar evenly over each custard.
  2. Use a kitchen torch to melt and caramelize the sugar until deep amber.
  3. Serve once the tops have hardened.

Notes

For an even, crisp topping, spread the sugar evenly before torching. Refrigerate covered for up to 3 days; freezing is not recommended. For a dairy-free variation, full-fat coconut cream can replace the heavy cream.