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Crème brûlée, with its smooth custard base and signature caramelized sugar topping, has long been celebrated as one of the quintessential desserts in French cuisine. This classic treat exudes elegance, making it a popular choice in fine dining establishments and at home dinner parties alike. Its appeal lies not only in its delightful texture—a silky custard that melts in your mouth—but also in the satisfying crack of a perfectly torched sugar crust that reveals the creamy interior beneath.

pumpkin crème brûlée

Indulge in the flavors of fall with Pumpkin Crème Brûlée Delight, a seasonal twist on the classic French dessert. This recipe combines creamy pumpkin custard with warm spices like cinnamon and nutmeg, topped with a satisfyingly crunchy caramelized sugar crust. Perfect for holiday gatherings, this elegant dessert is easy to create and will impress your guests. Celebrate autumn with each luscious spoonful! #PumpkinDessert #CrèmeBrûlée #FallFlavors #HolidayBaking #DessertRecipes
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Ingredients
  

2 cups heavy cream

1 cup canned pumpkin puree (not pumpkin pie filling)

6 large egg yolks

3/4 cup granulated sugar, divided

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 cup brown sugar (for caramelizing)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Combine Ingredients: In a saucepan over medium heat, combine the heavy cream, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk occasionally until the mixture is hot but not boiling. Remove from heat.

      Whisk Egg Yolks: In a large mixing bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until the mixture is pale and slightly thickened.

        Temper the Egg Yolks: Gradually add the warm pumpkin cream mixture to the egg yolks, whisking continuously to temper the yolks and avoid curdling.

          Strain Mixture: Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked yolk bits.

            Prepare Ramekins: Place four to six ramekins in a baking dish. Pour the pumpkin custard mixture evenly into each ramekin.

              Bathe in Water: Carefully pour hot water into the baking dish around the ramekins, creating a water bath that comes halfway up the sides of the ramekins.

                Bake: Bake in the preheated oven for about 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.

                  Cool & Chill: Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours or overnight to set completely.

                    Caramelize the Top: When ready to serve, sprinkle a thin, even layer of brown sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Let sit for a minute to harden.

                      Serve & Enjoy: Serve immediately for the best contrast of creamy custard and crackling sugar crust!

                        Prep Time: 20 minutes | Total Time: 3 hours (including chilling) | Servings: 6