Pumpkin creme brulee
An absolutely tender, creamy, and incredibly delicious dessert that can be transformed for the fall season with a delightful pumpkin flavor. Make it now, and it will be one of your best decisions.
Cook Time
2 hours
Ingredients
- Egg yolks 6 pcs
- Granulated sugar 70 g
- Pumpkin purée 240 g
- Vanilla extract 1 tsp
- Pumpkin pie spice ¼ tsp
- Heavy whipping cream 370 g
- Raw brown sugar (for caramelized crust) 50-100 g
Instructions
- Whisk 6 egg yolks, granulated sugar, vanilla extract, pumpkin pie spice, and then pumpkin puree just until combined in a large bowl.Heat the heavy cream in a saucepan over medium heat and turn off the burner the moment it comes to a simmer
- Slowly pour the heavy cream into the egg mixture while whisking constantly so that the hot cream doesn’t cook the eggs
- Place the ramekins into a deep baking dish, then pour the custard
- Fill the baking dish with enough boiling water so it reaches half way up the sides of the ramekins
- Preheat oven to 325 F / 165 C degrees. Carefully transfer that baking dish to the oven on the middle rack and bake for 20-40 mins. Let the creme brulees cool down to room temperature and refrigerate for about 2 hours
- Sprinkle a raw brown sugar on top of each chilled creme brûlée and distribute it evenly then caramelize the sugar with a blowtorch or chefs-torch
- Serve immediately after caramelizing the sugar crust with the fresh berries, whipped cream or cream cheese
Notes
The best way to get an even caramelization is to constantly move the torch. Keeping the torch in one place can easily burn the sugar, so make sure it’s constantly moving.
Serve immediately after caramelizing the sugar crust.
Absolutely easy but please be careful, an alarm sound is not so pleasant.
