Pumpkin Creme Brulee

This delicious pumpkin creme brulee is made of a silky pumpkin custard infused
with warm cinnamon and nutmeg, all topped with a perfectly crisp caramelized
sugar crust!

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
40 minutes

Chill Time
2 hours

Total Time
2 hours, 55 minutes

Course:

Dessert

Keywords:

pumpkin creme brulee

🧂 Ingredients

2 cups heavy cream
1/2 cup granulated sugar

divided
2 cinnamon sticks
1/4 tsp nutmeg
1 tbsp vanilla extract or vanilla bean paste
5 egg yolks

room temperature
1/4 cup pumpkin puree
1/2 cup granulated sugar

for topping

Instructions

1 In a saucepan over medium heat, bring the heavy cream, 1/4 cup of sugar, and
cinnamon sticks to a simmer. Be careful not to boil.
2 Remove from the heat and allow to cool slightly.
3 In a bowl, whisk the egg yolks and remaining 1/4 cup sugar until thickened and
pale in color. Whisk in the pumpkin puree.
4 Temper the egg yolk mixture by ladling the hot cream one spoonful at a time,
constantly whisking.
5 Place 7 ounce ramekins in a baking pan and evenly pour the mixture into each
ramekin.
6 Bake the creme brulee in a water bath by placing the ramekins in a baking dish.
Carefully pour hot water into the dish, filling it halfway up the sides of the
ramekins. Be careful not to get any water into the custard.
7 Bake at 325℉ for 40 minutes until the edges are set and the middle is slightly
jiggly.
8 All to cool, then refrigerate for at least 2 hours. When ready to serve,
sprinkle with a layer of sugar and torch.

Pumpkin Creme Brulee

Course:

Keywords:

🧂 Ingredients

Instructions

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