Description
Indulge in the cozy flavors of fall with this Pumpkin Spice Crème Brûlée recipe. This decadent dessert features a creamy custard infused with warm pumpkin spices and baked inside hollowed-out pumpkins for an impressive presentation. Finished with a perfectly caramelized sugar crust, this recipe blends traditional French technique with autumnal charm, making it an ideal treat for holiday gatherings or special occasions.
Ingredients
Scale
Custard Mixture
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar, plus more for topping (67g)
- ⅔ cup pumpkin puree (160g)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Tiny pinch ground cloves
For Baking and Presentation
- 3-4 small-medium pumpkins (approximately 5 ½ inches wide, 3 inches tall), washed, tops cut off and hollowed out
Instructions
- Do Ahead: Preheat your oven to 325°F (163°C). Prepare foil rings by tearing off sheets of foil, scrunching them into rods, and then shaping them into rings to support the pumpkins. Arrange these rings spaced three inches apart on a large rimmed baking sheet.
- Make the Custard: In a medium saucepan, combine the heavy cream and vanilla bean paste. Heat until the cream reaches a simmer (between 185°F and 205°F), then remove from heat. In a large heat-proof bowl, whisk together the egg yolks and granulated sugar until the mixture lightens in color and thickens enough to leave a trail when you lift the whisk. Stir in the pumpkin puree, salt, cinnamon, ginger, nutmeg, and cloves to create a smooth spiced mixture.
- Temper the Eggs: Gradually pour the hot cream into the egg mixture in a slow drizzle while whisking continuously to avoid curdling. Continue until the custard is fully combined and smooth.
- Fill the Pumpkins: Evenly divide the custard mixture into the hollowed pumpkins, taking care not to overfill. Place each pumpkin carefully onto the prepared foil rings on the baking sheet.
- Bake in a Water Bath: Pour boiling or very hot water into the baking sheet around the foil rings, filling it up to the top of the rings but ensuring the water does not touch the pumpkins themselves. Bake in the oven for 50 minutes to 1 hour and 10 minutes, checking that the custard centers are barely set and still slightly jiggly.
- Cool and Refrigerate: Remove the pumpkins from the water bath and allow them to cool completely. Refrigerate for at least four hours, or up to a couple of days, to set the custard fully.
- Brûlée the Sugar: When ready to serve, sprinkle a very thin, even layer of granulated or caster sugar on the custard surface. Use a kitchen torch to melt and caramelize the sugar, repeating with 2-3 thin layers to achieve a uniform, crackable caramelized crust. Exercise caution by tying back hair and removing flammable materials before torching.
Notes
- You may find it easier to fill the baking sheet with hot water after the sheet has been placed on the oven rack, just before closing the oven door.
- When torching the sugar, ensure that no flammable items or loose hair are near the flame to prevent accidents.
- Using a serrated knife to cut the pumpkin tops helps achieve a clean, neat edge.
- Crème brûlée custard without the caramelized sugar top can be made days ahead and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 220 mg
