Pumpkin Brulee

Make this pumpkin spice creme brulee recipe that is perfect for fall! Serve it for an autumn celebration, Thanksgiving, or any other occasion that you'd like a special dessert.

Course Dessert

Cuisine American

Keyword autumn, fall

Prep Time 15

Cook Time 40

Cool Time 5

Total Time 5 55

Servings servings

Calories 456kcal

Equipment

8 Ramekins
1 Saucepan small
1 Casserole Dish
1 Mixing bowl(s)
1 Whisk
1 Kitchen torch

Ingredients

2 3/4 cups heavy whipping cream
6 egg yolk(s) large
1 1/4 cups granulated sugar divided
1 cup pure pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla bean paste

Instructions

Preheat the oven to 350F.
Add the heavy cream to a small saucepan set over medium heat. Heat just until the cream begins to steam, but make sure it doesn’t boil. Once you see small bubbles around the edge of the cream, it's ready.
In a large bowl, whisk together the egg yolks and 1 cup of the sugar. Whisk until the egg yolks are pale yellow, about 2 minutes.
Slowly whisk in the hot cream, stirring constantly, so the eggs don’t scramble.
Next, add the pumpkin puree, pumpkin pie spice, and vanilla bean paste. Whisk to combine.
Divide the mixture between 8 (6 ounce) ramekins and place the ramekins in a baking dish. Fill the dish with water until it goes half way up the ramekins.
Bake for 35-40 minutes, or until the brulee is fully set in the center.
Remove from the oven and allow the creme brulee to cool to room temperature. Then, transfer them to the fridge to chill for at least 4 hours.
To serve, sprinkle 1-2 teaspoons of granulated sugar over the creme brulee and toast the top with a kitchen torch. Hold torch a few inches away.

Nutrition