Pumpkin Creme Brûlée (Easy Make-Ahead!)

Pumpkin creme brûlée is the perfect decadent fall dessert! Plus it’s naturally gluten-free and you can make it in advance!

📝 Ingredients

• 2 cups (480ml) heavy cream
• 6 large egg yolks
• 1/4 cup (50g) + 2 tablespoons granulated sugar (divided)
• 1/2 cup (113g) pumpkin puree
• 1/4 cup (60ml) pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

👨‍🍳 Instructions

1. 1Preheat your oven to 350°F. Place six (four ounce) ramekins in a baking dish or roasting pan and set aside.
2. 2In a saucepan, heat the heavy cream over medium-low heat until it reaches a gentle simmer.
3. 3In a medium-sized heat-proof bowl, whisk together the egg yolks and ¼ cup of granulated sugar until it's pale yellow.
4. 4Add the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice to the egg yolk mixture. Whisk to combine.
5. 5Slowly (and carefully) pour the hot heavy cream into the pumpkin mixture while whisking constantly.
6. 6Strain the custard through a fine mesh sieve to remove any scrambled egg and then divide it evenly between the ramekins.
7. 7Fill the baking dish with enough water so that it is halfway up the ramekins.
8. 8Bake for 45-50 minutes, or until the custard is set around the edges and just barely jiggly in the center. Remove the custards from the oven and let the ramekins cool to room temperature.
9. 9When the ramekins are cool enough to handle, remove them from the water bath, wrap them in plastic, and place them in the fridge to chill for at least 4 hours (or up to overnight).
10. 10Just before serving, sprinkle the top of each ramekin evenly with granulated sugar. Use a kitchen torch to carefully melt and caramelize the sugar until it turns golden brown and forms a crispy crust.
11. 11Enjoy immediately.