Pumpkin Creme Brulee
This Pumpkin Creme Brulee recipe is the perfect make-ahead fall dessert!
Prep Time10 minutes mins
Cook Time45 minutes mins
Chill Time3 hours hrs
Total Time3 hours hrs 55 minutes mins
Course: Dessert
Cuisine: American, French
Keyword: easy creme brulee
Servings: 4 individual servings
Calories: 493kcal
- 12 oz heavy whipping cream
- 1/2 cup pumpkin puree
- 3/4 cup granulated sugar divided
- 1 tsp vanilla extract
- 3 large egg yolks
- additional granulated sugar for topping
SIMMER CREAM MIXTURE
Add heavy whipping cream, pumpkin puree, vanilla and remaining 1/4 cup sugar to a saucepan. Heat over MED heat, stirring to combine well and stirring often.
Once the mixture starts to simmer, remove from the heat and continue stirring.
ADD THE REST OF THE PUMPKIN MIXTURE
PREPARE DISH AND RAMEKINS
TRANSFER CUSTARD/ADD WATER
Carefully ladle the custard into the ramekins, filling them most of the way up.
Carefully add hot (but not boiling) water to the baking dish, making sure it doesn't get into the ramekins, until there's about 1/2 inch of water in the baking dish.
CARAMELIZE THE SUGAR
Using granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately.
Recipe adapted from NY Times (Mark Bittman)
CARAMELIZING SUGAR WITHOUT A KITCHEN TORCH
- Place ramekins with chilled custard on a baking sheet and broil on HIGH for several minutes.
- Watch it carefully, so they don't burn.
Calories: 493kcal | Carbohydrates: 43g | Protein: 4g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 255mg | Sodium: 40mg | Potassium: 141mg | Fiber: 1g | Sugar: 39g | Vitamin A: 6200IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg