Pumpkin Creme Brulee Recipe
Total Time
50 mins
Prep Time
10 mins
Cook Time
40 mins
Rating
5 out of 5 stars
(63)
Ingredients
8 servings
- 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 tsp ground cinnamon
- -Ovenproof ramekins or custard cups
- -A handheld torch
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Preparation
Step 1
Pre-heat the oven to 300˚ F.
Step 2
If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
Step 3
In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.
Step 4
Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
Step 5
Slowly add hot cream while whisking (Adding it too quickly can result in scrambled eggs).
Step 6
Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
Step 7
Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
Step 8
Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
Step 9
Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
Step 10
Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.
Step 11
Brulees must be at room temp or cold to caramelize the tops. Don't refrigerate after caramelizing, or the sugar will melt. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Torch the tops moving in a circular pattern until the whole surface is caramelized and sugar turns a rich amber color. When you're ready to eat it, break the sugar topping with a spoon to break it up.
Step 12
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Chef's notes
You can refrigerate them even a week before your event.
If you don’t have a torch, you can also top with something creative like a pecan and maybe a few swirls of caramel.
