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
