FOOD

Pumpkin Crème Brûlée

Break out the blowtorch for a seasonal take on an indulgent dessert.

FOOD

Pumpkin Crème Brûlée

Break out the blowtorch for a seasonal take on an indulgent dessert.

Ingredients

  • 5 egg yolks
  • 1 1/2 cups heavy cream
  • 1/3 cup pumpkin puree
  • 3 tablespoons dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon grated cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground nutmeg
  • Pinch of salt
  • 1/4 cup granulated sugar, divided for sprinkling

Steps

  1. Preheat oven to 300°F.
  2. Whisk the egg yolks in a small mixing bowl and set aside.
  3. Heat cream cream in a small pot, then add pumpkin puree.
  4. Whisk in the brown sugar, vanilla, spices and salt. Bring to a simmer (just until it steams), then remove from heat.
  5. Slowly and gradually add a little of the warm cream into the egg yolks, whisking. When all the cream has been added, transfer the mixture to a measuring cup. Divide evenly into 4-ounce ramekins.
  6. Place the filled ramekins inside a baking dish. Carefully pour very hot water around the ramekins, about 2/3 of the way up the sides.
  7. Bake for 35-40 minutes, or until the edges are set but the centers are still jiggly.
  8. Remove from the water bath, let cool to room temperature, then refrigerate for a minimum of 2 hours.
  9. Sprinkle custards with about a teaspoon of granulated sugar, then brulee with a kitchen torch or place under the broiler for 1-2 minutes.