|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 16g||82%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rich and inviting pumpkin crème brûlée is surprisingly easy to make, and it is a fabulous dessert for a special meal. It's a delicious holiday dessert alternative to pumpkin pudding or the ubiquitous pumpkin pie.
One great thing about this pumpkin crème brûlée is it can be made a day or two in advance. Just before serving time, take the custards out of the refrigerator and melt the sugar. If possible, use a kitchen torch because it's easier to control the browning. The sugar can be caramelized under the broiler as well, but watch it carefully and turn it a few times for even browning.
- 1 1/2 cups heavy cream
- 1/2 cup milk (or half-and-half)
- 3 tablespoons light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (or about 1/2 teaspoon of fresh finely grated ginger)
- 1/4 teaspoon ground nutmeg (or freshly grated nutmeg)
- 1/4 teaspoon ground allspice
- 6 large egg yolks
- 1/3 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup pumpkin puree
- 6 teaspoons superfine sugar (or raw sugar, for topping)
Gather the ingredients.
Preheat the oven to 300 F. Place 6 ramekins in a large baking pan.
In a medium saucepan over medium-low heat, combine the heavy cream, milk or half-and-half, brown sugar, and spices. Cook, stirring, until the mixture is hot and just begins to simmer. Remove from the heat.
Meanwhile, whisk the egg yolks in a small bowl with the granulated sugar, vanilla, and salt.
While whisking constantly, pour about 3/4 cup of the hot cream mixture into the egg yolks. Whisk until smooth. Return the egg yolk and cream mixture to the saucepan and whisk to blend. Whisk in the pumpkin until well blended.
Place a fine-mesh sieve over a large bowl and pour the pumpkin custard mixture through the sieve into the bowl.
Bring a pot of water to a boil.
Pour the pumpkin cream mixture into the ramekins. Pour the boiling water into the outer pan until it is about halfway up the sides of the ramekins.
Bake in the preheated oven for 25 to 35 minutes. The custards will still have a slight jiggle when done.
Place the ramekins on a rack to cool and discard the water. When the ramekins are cooled to room temperature, place them back in the empty pan. Cover with plastic wrap and chill for 2 to 3 hours or overnight.
Just before serving, sprinkle 1 teaspoon of superfine or raw sugar over each pumpkin crème brûlée. Using a kitchen torch, carefully melt the sugar until golden brown while turning the ramekin to brown the topping evenly. The ramekins will become hot from the torch, so use an oven mitt to turn the custards as you melt the sugar. The topping will harden in a minute or two.
Serve immediately. Enjoy.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states it is oven safe or heat resistant, tempered glass products can, and do, break occasionally.
If you don't have a kitchen torch, you can toast crème brûlée using your broiler. Preheat the broiler and broil the custards just until the topping has browned. Check them frequently and turn the ramekins as needed to brown evenly.