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Pumpkin Spice Crème Brûlée

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A delightful fall dessert combining rich pumpkin flavors and a creamy custard, topped with a caramelized sugar layer.

Ingredients

Scale
  • 2 cups heavy cream (470g)
  • 2 teaspoons vanilla bean paste
  • 5 egg yolks (95g)
  • ⅓ cup granulated sugar (67g) and more for topping
  • ⅔ cup pumpkin puree (160g)
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Tiny pinch of ground cloves
  • 3–4 small-medium pumpkins (about 5 ½ inches wide and 3 inches tall)

Instructions

  1. Prepare the custard by mixing the heavy cream, vanilla bean paste, pumpkin puree, kosher salt, and all spices in a saucepan. Heat gently until warm, but do not boil.
  2. In a separate bowl, whisk the egg yolks and granulated sugar together until smooth and light.
  3. Slowly mix the warm cream mixture into the egg mixture while whisking continuously to avoid cooking the eggs.
  4. Strain the mixture through a fine mesh strainer into another bowl to remove lumps.
  5. Preheat your oven to 325°F (160°C).
  6. Cut the tops off the pumpkins and remove seeds. Place the hollowed pumpkins into a baking dish.
  7. Pour the custard into the hollowed pumpkins, filling them almost to the top.
  8. Add a hot water bath around the pumpkins in the baking dish until it reaches halfway up their sides.
  9. Bake for 30-35 minutes, until edges are set but center is slightly wobbly.
  10. Cool and chill for at least two hours in the refrigerator.
  11. Before serving, sprinkle sugar on top and caramelize with a kitchen torch or broiler until golden.
  12. Tap the caramelized sugar layer to crack it and scoop out the custard to serve.

Notes

Serve in hollowed-out pumpkins for a rustic touch, paired with whipped cream or a warm drink.

Nutrition

Find it online: https://hwepodcast.com/pumpkin-spice-creme-brulee-delight/