While flipping through the Butter Baking blog recipes, I found many recipes for creme brûlée. Because Fall has finally arrived, I take advantage of incorporating pumpkin in everything I make. So I’ll let you do the math: Crème Brûlée + Pumpkin= Pumpkin Crème Brûlée.
This was the first time (and certainly not the last) that I’ve made a Crème Brûlée.It’s been my favorite dessert for years so the thought of making it was sort of exciting but also very daunting. What if I make a horrible Crème Brûlée and never eat one again?!?! Well here ,that’s definetly not the case. My love for Crème Brûlée is now even stronger.
This decadent dessert appeals to the senses. The flavor of the smooth pumpkin custard combined with the crispy caramelized top creates an explosion of Fall in your mouth. Move over, Thanksgiving Pumpkin Pie…this dessert will be on our Thanksgiving dessert menu, without a doubt, and maybe stealing your place on the table.
Pumpkin Crème Brûlée
- 1 3/4 cups canned or freshly prepared pumpkin purée
- 6 large egg yolks
- ¼ cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup light brown sugar
- 1 tsp ground cinnamon
- ¾ tsp freshly grated nutmeg
- ½ tsp ground ginger
- 1.5 tsp vanilla extract in a pinch
- Large pinch sea salt
- 8 tblsp sugar
Heat oven to 325 degrees F.
Place pumpkin into saucepan over medium heat. When the pumpkin starts to bubble slightly, stir frequently until it’s slightly thickened and caramelized, about 10 minutes.
While pumpkin is caramelizing, whisk together egg yolks and granulated sugar in large , heat proof bowl. Whisk until completely combined and then set aside.
Once pumpkin has caramelized, add cream, whole milk, light brown sugar, cinnamon, nutmeg and ginger . Whisk everything together until everything’s combined and there are not clumps of pumpkin at the bottom of the pan. Bring mixture to a simmer over medium heat, then remove from heat and add sea salt and vanilla extract. Slowly whisk about ¼ cup of the hot pumpkin/cream mixture into the eggs, to temper them. Then add the remaining pumpkin/cream mixture slowly while whisking continuously.
Divide mixture among ramekins or crème brûlée dishes. Place ramekins in a large roasting pan. Add enough hot water to pan to come halfway up sides of ramekins. Cover the pan with foil, then pierce in several places with a toothpick. Bake the custard about 30 minutes, then lift off a corner of the foil to allow the steam to escape. Cover again and bake for 15 to 25 minutes, until custard is just set in center. Remove from oven and roasting pan. Place on a cooling rack. Chill custard until cold, about 4 to 6 hours.
Right before serving, sprinkle 2 to 3 tsp of sugar in a thin, even layer. Use a kitchen torch or preheated broiler to caramelize the sugar.
recipe adapted from