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A rich, creamy custard combined with the warm, spicy flavors of fall, topped with a thin layer of crispy, caramelized sugar. Creme brulee is one of those elegant desserts that people often eat only at restaurants, but it’s actually easy to make.
When making creme brulee and other custards, it’s especially important to use high quality ingredients because the eggs and the cream are the stars of the show.
My family devoured this pumpkin creme brulee. If you’re looking for a change from pumpkin pie this fall, give this recipe a try. It would be a welcome addition to any Thanksgiving meal.
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Pumpkin Crème Brûlée
Ingredients
- 6 egg yolks
- ⅓ cup granulated sugar
- 2 tablespoons firmly packed light brown sugar
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- Pinch of salt
- 2 - 4 tablespoons coarse sugar or raw turbinado sugar
Instructions
- Preheat oven to 300°F. Put a pot of water on to boil. (Use a tea kettle if you have one.)
- Whisk together egg yolks, granulated sugar and brown sugar in a large bowl. Whisk in pumpkin puree and vanilla.
- In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer. Whisking constantly, slowly pour the warmed cream mixture into the egg mixture mixing until well blended. Strain the mixture through a fine-mesh sieve set over a bowl.
- Divide the mixture among four 8 ounce ramekins. Put ramekins in a large baking pan and pour boiling water in to the baking pan until it reaches halfway up the sides of the ramekins. Bake until the custards are set around the edges and centers are almost set when gently shaken, about 25 to 35 minutes depending on depth of your ramekins.
- Cool the ramekins on a wire rack to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- Just before serving, sprinkle ½ to 1 tablespoon raw sugar evenly over the surface of each custard. Using a kitchen torch move the flame continuously in small circles until the sugar melts and lightly browns. (If you don’t have a torch, you can also place the ramekins on a baking sheet and broil until the sugar is melted and lightly browned, 1 to 2 minutes.) Serve immediately.
Lorraine @ Not Quite Nigella
What a delicious flavour mum and you’re right, with so few ingredients, the quality of them is important! 🙂 xxx
Jamie
I have never made creme brulee but would really love to try and make these at home. Love the pumpkin version. Looks absolutely delicious.
teresa
have mercy, this looks amazing! what an incredible fall dessert!
Yuri - Chef Pandita
This looks so good, crème brûlée is one of my favorite desserts 🙂
Angie's Recipes
I have never had a pumpkin creme brulee…such a pretty and seasonal dessert.
christa kelso
I just got married and got creme brulee dishes & a torch. This recipe will be made by me sometime this week! Love it!!
xo,
mini b
angela@spinachtiger
Barbara, now this is one yummy way to have pumpkin. Anything that goes crunch on top is a winner for me.
Ashley @ Kitchen Meets Girl
Looks amazing! I’ve never made my own creme brulee, but it really doesn’t look too difficult. Maybe I’d better ask for a kitchen torch for Christmas! 🙂 This pumpkin version looks wonderful–as always, job well done!
Becki's Whole Life
I just had Creme Brulee for the first time at Epcot and it was amazing. Pumpkin would be a wonderful flavor and I love that you used the pumpkin pie spices, too. I will have to watch for the Land O’ Lakes eggs…I agree that it does make a big difference in your end product when you put good things into it.
Betty @ scrambled henfruit
Please don’t tell me this delicious creme brulee is easy- I can’t afford the new wardrobe I’d need if I made this as often as I think I’d have the craving for it. It sounds so good! 🙂
Paula
Beautiful way to spice up a creme brulée. Wow!
Claire @ Claire K Creations
Those egg yolks are so bright! I had my first pumpkin pie last night and now I’m eager to try anything with pumpkin pie spice. I now understand what you all rave about!
Deborah
Love this! I just bought a kitchen torch for my version of creme brulee, so I’m going to have to try this one out!!
Libby
I need to come and live with you LOL. This is really a nice changeup for a Thanksgiving dessert. Plus you get to play with fire!
Kalyn
I’ve never made Creme Brulee, but it’s one of my favorite splurge desserts. Love this version!
Bonnie
I love pumpkin creme brulee. I just made some for a church class and it was the hands down favorite fall recipe.
gloria
Sounds wonderful Barbara I love all with pupkin and Creme brulée sounds delicious! gloria
Melanie
I’ve never made creme brulee before, but I have tried custard just a couple times and it was awesome so I must try these! Of course you know who didn’t like the custards I made, because of the consistency, but oh well, if he doesn’t like the pumpkin brulee, I’m sure I could eat it myself, or find someone who’d share it with me. Looks like a nice rich, very elegant dessert!
Cooking on a Dime
Oh wow. I love Creme Brulee, and I LOVE pumpkin. This sounds like the perfect combo! This is on my “must make” list.
Rosa
Delightfully seasonal, spicy and creamy! A refined fall dessert.
Cheers,
Rosa