Description
A delightful twist on a classic dessert, this Pumpkin Spice Crème Brûlée features silky smooth custard infused with warm spices, topped with a crunchy caramelized sugar layer.
Ingredients
Scale
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar (67g) (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 to medium pumpkins (washed, tops cut off, and hollowed out)
Instructions
- Prepare pumpkins: Cut the tops off, scoop out the insides, and wash the pumpkins.
- Make the custard: Combine heavy cream, vanilla bean paste, pumpkin puree, and spices in a saucepan. Heat until warm. In a bowl, whisk egg yolks and granulated sugar, then gradually add warm cream mixture while whisking.
- Preheat oven to 325°F (162°C). Pour custard into hollowed pumpkins or ramekins. Place in a baking dish filled with boiling water halfway up the sides of the pumpkins. Bake for 45-50 minutes until just set. Cool, sprinkle sugar on top, and caramelize with a torch or under a broiler.
Notes
Store leftovers in the refrigerator for up to three days, keeping the sugary top separate until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 235mg