Pumpkin Crème Brûlée
Crème brûlée gets a fall makeover in this simple recipe! This pumpkin crème brûlée is made using just six ingredients and is a great make-ahead dessert for dinner parties.
Classic crème brûlée is a rich and creamy vanilla custard topped with a caramelized sugar topping. When you tap the sugar topping with the back of a spoon, it makes a satisfying crunch as it cracks open to reveal the custard beneath.
It sounds like crème brûlée would be a difficult dessert to improve, doesn’t it? Believe it or not, this pumpkin spice version just might be better than the traditional recipe!
The base of this recipe starts with my favorite crème brûlée, but has pumpkin puree and pumpkin pie spice added to really infuse it with lots of fall flavor. It tastes just like a slice of pumpkin pie, but in the form of a rich and creamy crème brûlée.
One of my favorite things about this recipe is that it can be assembled and baked in advance, which makes it perfect for dinner parties or holiday entertaining. Just wait to torch the sugar until you’re ready to serve so the topping is super crispy when you dig in!
Recipe Ingredients
- Pumpkin Puree: Make sure to use actual pumpkin puree and not pumpkin pie filling by accident. The only ingredient on the back of the can should be pumpkin.
- Pumpkin Pie Spice: To simplify this recipe I opted to use pumpkin pie spice. If you don’t have any on hand or can’t find any, you can use my homemade pumpkin pie spice recipe instead. I always make a batch to keep on hand for fall!
- Egg Yolks: Create a velvety smooth custard. Refrigerate the egg whites and use them to make an egg white omelet in the morning or in another recipe like my white cake or angel food cake.
- Granulated Sugar: Sweetens the custard filling. It’s also sprinkled on top after baking and torched to caramelize it.
- Vanilla Extract: Makes for a more nuanced pumpkin spice flavor.
- Heavy Whipping Cream: Look for cream that’s at least 36% fat for a smooth and rich filling.
How To Make Pumpkin Crème Brûlée
- Whisk together the egg yolks and sugar: This will take a couple of minutes, so be patient! You want the mixture to be well blended and lighter in color.
- Add the pumpkin and vanilla extract: Whisk until well combined, then set aside.
- Warm the heavy cream: Add the heavy whipping cream and pumpkin pie spice to a saucepan and place over medium heat. Warm the cream just until it starts to bubble gently around the edges. This will allow the spices to steep in the cream and add even more flavor – so don’t skip this step!
- Temper the egg mixture and add the cream: Pour about ½ cup of the warm cream into the egg mixture, whisking constantly as you do so. This will slowly bring the temperature of the eggs up, so that you don’t end up with chunks of scrambled eggs in your finished dish. Then, slowly pour the remaining cream into the egg mixture, whisking the entire time. If you end up with some extra foam on top of the mixture, just use a spoon to gently scrape it off.
- Divide the mixture between six ramekins: I prefer to strain the mixture through a fine mesh sieve into a measuring cup first, then pour the mixture into my ramekins.
- Bake, then chill: Place the ramekins in a water bath and bake until the tops are set. Once done, remove from the water bath and cool completely at room temperature before refrigerating. Once the crème brûlée is completely chilled, sprinkle them with sugar and caramelize the tops using a kitchen torch!
Frequently Asked Questions
The crème brûlée needs to bake for roughly 40 to 50 minutes at 325ºF. You’ll know it’s finished baking when the tops are set. Remember that it will finish setting up as it cools.
Yes, you must bake them in a water bath! Just like my cheesecake recipe, the water bath ensures that the custard cooks fully at an even rate. It also creates a humid environment in the oven and prevents the custard from curdling or cracking.
If you don’t own a kitchen torch, you can caramelize the tops using the broiler function on your oven.
Once the custard is chilled, place the ramekins on a baking sheet and broil just until the sugar is caramelized to your liking. Let the ramekins cool completely before returning to the fridge for an additional 30 minutes prior to serving.
Absolutely! You may assemble, bake, and chill the custard one to two days in advance. When you’re ready to serve, sprinkle with sugar and caramelize the tops using either a kitchen torch or broiler.
Baking Tips
- If you prefer a smaller batch, you can easily cut this recipe in half. If you do, just keep in mind that you may need to reduce the baking time slightly.
- Set a pot of water on the stove before beginning the recipe. This will be used to create the water bath when it’s time to bake the crème brûlée.
- Whisk the egg mixture constantly as you slowly pour in the warm cream mixture. This will help prevent the eggs from scrambling (and trust me, you don’t want that!).
- If you don’t have a 9×13 pan, you may use a roasting pan or something similar in size as long as it will fit all 6 ramekins.
- The ramekins will be hot when you remove them from the oven! I recommend using a set of tongs to carefully pick them up out of the water bath and transfer them to a wire cooling rack.
- Gently pat the tops of the custard dry with a paper towel before sprinkling with sugar and torching. This will make for a super crispy caramelized sugar topping!
Pumpkin Crème Brûlée
Ingredients
- 6 large egg yolks at room temperature
- ½ cup granulated sugar (100 grams – plus extra for the tops)
- ½ cup pumpkin puree (120 grams)
- 1 ½ teaspoons pure vanilla extract
- 2 cups heavy whipping cream (480 ml)
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 325°F (163°C). Place a large pot of water on the stove to boil.
- In a large mixing bowl, whisk together the egg yolks and sugar until well blended and lightened in color. Whisk in the pumpkin puree and vanilla extract. Set aside.
- Add the heavy whipping cream and pumpkin pie spice to a medium-sized saucepan and place the saucepan over medium heat. Stir occasionally until the cream is warm and bubbling around the edges. Remove the cream from the heat.
- Slowly pour ½ cup of the warm heavy whipping cream into the egg and sugar mixture, making sure to whisk well as you’re pouring it in. Then, slowly pour in the remaining cream and continue whisking until fully combined. If there’s a thin layer of foam on top of the mixture, you can skim it off with a spoon at this point.
- Strain the mixture through a fine mesh strainer into a large measuring cup (this will make it easier to pour into your ramekins).
- Evenly distribute the mixture between six 6-ounce ramekins, a little over ½ cup per ramekin.
- Pour the boiling water into a 9×13 baking pan about ⅓ of the way full. Carefully place the ramekins in the baking dish. The water should come about halfway up the sides of the ramekins. If needed, carefully add a little more boiling water to the pan.
- Carefully place the baking pan in the oven. Bake for 40 to 50 minutes or until the tops are set.
- Remove from the oven and carefully remove the ramekins from the pan using tongs or pot holders and transfer to a wire rack to cool completely. Once cooled, cover tightly and refrigerate for at least 4 hours or overnight.
- Once chilled, blot the tops of each one with a paper towel to remove any excess moisture. Sprinkle 1 ½ to 2 teaspoons of sugar on top of each one and shake it around into one even layer. Use a small kitchen torch to carefully caramelize the sugar. Allow the sugar to harden for a few minutes, then serve and enjoy, or refrigerate for a few hours until ready to serve.
