Pumpkin Creme Brûlée (Perfect Holiday Make-Ahead Dessert!)

This delicious Pumpkin Creme Brulee is a unique twist on the classic dessert, infusing the creamy custard with the rich flavors of pumpkin and autumn spices. It's a perfect make-ahead dessert for your holiday table, offering a sophisticated yet comforting end to your meal.

📝 Ingredients

• 2 1/2 c heavy cream
• 5 egg yolks
• 1 c canned pumpkin puree
• 1/3 c brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 ground cardamom
• 2 tsp vanilla extract
• 6 tbsp cane sugar

👨‍🍳 Instructions

1. 1Preheat the oven to 325 F.
2. 2Add heavy cream to a medium pot and heat until it starts to simmer but not boiling, about 5 minutes. Remove from the heat.
3. 3In a large heat-proof bowl, whisk egg yolks, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cardamom and vanilla extract until combined. Slowly whisk in the heavy cream until the mixture is smooth.
4. 4Place empty ramekins in a large rectangular baking dish and distribute the mixture evenly among the ramekins.
5. 5Fill the baking dish with the boiling water halfway up the ramekins and carefully transfer it into the oven.
6. 6Bake Creme Brulee for 50 minutes until it is set but slightly wobbly in the center.
7. 7Carefully remove Creme Brulee from the oven and from the baking pan (I always use a thin spatula to lift the ramekins from the water-filled pan) and refrigerate for at least 2 hours.
8. 8When ready to serve, sprinkle 1 tablespoon of cane sugar on top of Creme Brûlée and, using a culinary blowtorch, melt the sugar to create a brown crust. Enjoy!