Pumpkin Crème Brulee Recipe
This pumpkin crème brûlée recipe creates a delightful dessert that combines the rich, creamy texture of traditional crème brûlée with the warm flavors of pumpkin.
Equipment
- 1 Kitchen Torch optional
- Bowls, measuring cups and spoons
- 1 Baking dish with rim at least 2" deep
Ingredients
- 6 Mini Pumpkins pumpkin tops removed and inside scooped out
- 2 cups heavy cream
- ⅓ cup granulated sugar (for filling)
- 4 large egg yolks
- 2 tablespoons pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅙ teaspoon ground nutmeg (optional)
- 2 tablespoons granulated sugar (for caramelizing tops of crème brulee)
Instructions
- Preheat oven to 325℉ (160℃)
- Cut off tops from mini pumpkins. Scoop out seeds and pulp.6 Mini Pumpkins
- Place pumpkins in a baking dish with a rim at least 2" deep.
- In a large bowl, whisk together egg yolks, sugar, pumpkin puree, cinnamon, ginger and nutmeg.⅓ cup granulated sugar (for filling), 4 large egg yolks, 2 tablespoons pumpkin puree, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅙ teaspoon ground nutmeg (optional)
- Heat heavy cream until just beginning to simmer. Remove pan from heat.2 cups heavy cream
- Slowly begin pouring hot cream into the egg mixture, whisking constantly until all the cream is added to the mixture.
- Pour the egg/cream mixture into the pumpkins, or ramekins, until almost full.
- Pour hot water into baking dish until it is halfway up the sides of the pumpkins (or ramekins).
- Place the baking dish in the preheated oven taking care to not spill any water into the cream filling.
- Bake for 25 - 30 minutes. The tops will be slightly browned and the filling will still be jiggly.
- Remove pan from oven and set on a cooling rack for 30 minutes. After 30 minutes, place the crème brulee in the refrigerator for 1 hour or until set.
- To serve: sprinkle the top of each crème brulee with 1 teaspoon of granulated sugar. Using a kitchen torch, caramelize the sugar (alternatively, place the crème brulee under an oven broiler until the tops caramelize). Let rest for 2 minutes and serve.2 tablespoons granulated sugar (for caramelizing tops of crème brulee)
Nutrition
Calories: 367kcalCarbohydrates: 18gProtein: 4gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 212mgSodium: 27mgPotassium: 100mgFiber: 0.3gSugar: 18gVitamin A: 2108IUVitamin C: 1mgCalcium: 70mgIron: 0.5mg
Tried this recipe?Let us know how it was!