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Pumpkin Spice Crème Brûlée

Pumpkin Spice Crème Brûlée
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Indulge in rich, creamy Pumpkin Spice Crème Brûlée, a classic French custard dessert with a seasonal twist of fresh pumpkin purée and warm pumpkin pie spices. Topped with a perfectly caramelized sugar crust, this elegant yet approachable fall dessert offers a smooth, velvety texture and comforting autumn flavors, perfect for cozy evenings and special occasions.

Ingredients

Scale

Custard Base

  • 2 cups heavy cream
  • 5 large egg yolks
  • 1/2 cup pumpkin purée (fresh or canned)
  • 1/2 cup granulated sugar (plus extra for topping)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and clove)
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Custard Mixture: Whisk together the egg yolks and granulated sugar until smooth and slightly pale. Gently heat the heavy cream with pumpkin purée, pumpkin pie spice, vanilla extract, and salt in a saucepan until just steaming (do not boil). Slowly pour the warm cream mixture into the yolks while whisking constantly to temper the eggs and avoid curdling, creating a silky custard base.
  2. Strain and Pour: Strain the custard through a fine mesh sieve to remove any lumps or cooked egg bits. Pour the mixture evenly into small ramekins, filling each about three-quarters full.
  3. Bake in a Water Bath: Place the ramekins in a deep baking dish and add hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for 40-45 minutes, or until edges are set but centers slightly jiggle.
  4. Chill Thoroughly: Remove ramekins from the water bath and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to allow the custard to firm and flavors to meld.
  5. Caramelize the Sugar Topping: Before serving, sprinkle an even layer of sugar over the chilled custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let cool for a minute to harden, then serve immediately to enjoy the signature crack beneath the spoon.

Notes

  • Temper eggs slowly to avoid scrambling and ensure smooth custard.
  • Use a water bath for even gentle baking and to prevent cracking.
  • Chill custard well for best texture and flavor development.
  • Evenly sprinkle sugar for an ideal caramelized crust.
  • If using fresh pumpkin, roast and puree well to avoid watery custard.
  • Leftovers can be refrigerated up to 3 days; protect caramelized crust from moisture.
  • Freezing is not recommended as it affects texture negatively.
  • If no kitchen torch, carefully broil sugar topping in oven, watching closely.

Nutrition

Keywords: Pumpkin Spice, Crème Brûlée, Fall Dessert, Custard, Pumpkin, Autumn, French Dessert, Caramelized Sugar

Find it online: https://recipesemilly.com/pumpkin-spice-crme-brle/