Pumpkin Creme Brulee

Pumpkin creme brulee is the perfect fall dessert, with rich pumpkin puree, warm spices, and a creamy custard base under a caramelized candy topping. Crack through the crisp sugar layer to reveal a luscious texture that gets better by the spoonful.

📝 Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup pumpkin puree
• 2 tablespoons maple syrup
• 2 teaspoons vanilla paste, (I use Nielson Massey)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• pinch ground clove
• 5 large egg yolks
• 1/2 cup sugar, (plus more for topping)
• 1/4 teaspoon kosher salt, (Diamond Crystal brand)

👨‍🍳 Instructions

1. 1Keep a pot of boiling hot water to the side. Preheat oven to 325°F just before passing cream mixture through a sieve, and move oven rack to the middle position.
2. 2In a saucepan, add cream, milk, vanilla paste, maple syrup, pumpkin puree, and spices. Whisk, to combine. Cook over a medium-low heat for a few minutes just until you begin to see steam rise from the mixture. Do not allow mixture to reach a boil. Remove from heat, and allow mixture to steep for 15 minutes.
3. 3Meanwhile, in a mixing bowl, add yolks, salt and sugar. Whisk until light and creamy. Set aside.
4. 4Sieve the spiced cream mixture over a large measuring cup or mixing bowl. Discard contents in sieve.
5. 5Temper the eggs by stirring in one quarter of the cream into the egg mixture and whisk. Repeat until fully combined. Skim and discard any foam from the top.
6. 6Place four 4-ounce ramekins into a 13 x 9 baking dish. Use a ladle to stir the mixture to make sure the spices are suspended throughout then pour mixture into ramekins. Repeat the stir, ladle, and pour step for each ramekin until all are filled.
7. 7Next, carefully pour boiling water in baking dish until water reaches halfway up the sides of the ramekins. Bake for 35-50 minutes, checking at the 35-minute mark. Centers should be set, with a slight wobble when you tap the sides. See notes for more info on baking the custards Carefully transfer and cool completely on a wire rack, then refrigerate for at least 4 hours, or overnight.
8. 8When ready to serve, top each custard with a teaspoon of sugar. Carefully torch in a circular motion, 4 inches away from the top, until sugar melts and turns an amber color. Enjoy!