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Pumpkin Pie Creme Brulee Recipe

Pumpkin Pie Creme Brulee Recipe
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★★★★★

5.2 from 7 reviews

This Pumpkin Pie Creme Brulee is a luscious twist on the classic French dessert, infused with warm pumpkin spice flavors and creamy pumpkin puree. Perfect for autumn and holiday gatherings, it features a rich custard base topped with a crisp, caramelized sugar crust.

Ingredients

Scale

Custard Ingredients

  • 2 cups heavy cream
  • 1 vanilla bean, split and scraped
  • 1 teaspoon pumpkin spice
  • 1/2 cup pumpkin puree
  • 1/2 cup granulated sugar, plus more for garnish
  • 4 egg yolks
  • hot water for the water bath

Instructions

  1. Preheat: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the custards evenly.
  2. Boil the Cream: In a medium saucepan over medium heat, combine the heavy cream, vanilla bean and its seeds. Stir occasionally and bring the mixture to a gentle boil. Remove from heat, cover, and let steep for 15 minutes for maximum vanilla infusion. Then remove and discard the vanilla bean pod.
  3. Whisk Egg Mixture: In a medium mixing bowl or using an electric mixer fitted with the wire whisk attachment, beat the granulated sugar and egg yolks together on medium-high speed until the mixture lightens in color and becomes fluffy. Mix in the pumpkin spice and pumpkin puree thoroughly.
  4. Combine Cream and Egg Mixture: Gradually whisk the warm cream into the egg mixture a little at a time to temper the eggs and avoid curdling. Scrape down the sides and mix briefly at medium-low speed until well combined.
  5. Pour into Ramekins: Divide the custard mixture evenly among 5-6 ramekins.
  6. Arrange Water Bath: Set the ramekins in a large roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins, creating a water bath to ensure gentle, even cooking.
  7. Bake: Place the roasting pan in the oven and bake for 40 to 45 minutes, or until the custards are set but still slightly trembling in the center. Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours or up to 3 days.
  8. Serve: Remove the chilled custards from the refrigerator 30 minutes before serving. Sprinkle about one tablespoon of granulated sugar on top of each ramekin. Using a kitchen torch, melt and caramelize the sugar to form a crispy crust. Allow to rest for at least 5 minutes before serving.

Notes

  • Use full-fat heavy cream for the richest texture.
  • Make sure not to overbake; the center should jiggle slightly to ensure a creamy texture.
  • For a more intense pumpkin flavor, consider adding a teaspoon of pumpkin pie spice instead of separated spices.
  • The custard can be made a day in advance and refrigerated, but do not caramelize the sugar topping until just before serving.
  • If you don’t have a kitchen torch, you can briefly broil the sugared tops under a broiler, watching carefully to avoid burning.

Nutrition

Keywords: pumpkin pie creme brulee, pumpkin spice dessert, autumn dessert, custard, creme brulee recipe, fall desserts, pumpkin recipes

Find it online: https://lucabites.com/pumpkin-pie-creme-brulee-recipe/