Pumpkin Creme Brulee
Description
This elegant dessert blends the earthy warmth of pureed pumpkin with the rich, silky texture of a classic crme brle. Infused with vanilla bean and a hint of orange liqueur, the custard offers a sophisticated twist on traditional autumn flavors. The addition of brown sugar and cinnamon in the caramelized topping adds a deep, toffee-like complexity that perfectly complements the sweet pumpkin base. Ideal for holiday dinners or cozy fall evenings, this dish delivers a luxurious mouthfeel and a satisfying crunch with every spoonful. It is a show-stopping finale that feels both indulgent and seasonal, making it a memorable choice for any special occasion.Ingredients
Directions
-
Preheat the oven to 350F (175C).
-
In a heavy saucepan, bring the whipping cream to a boil over medium heat.
-
Remove the saucepan from the heat and immediately add the split vanilla bean.
-
Let the cream steep with the vanilla bean for 20 minutes to infuse the flavor.
-
Remove and discard the vanilla bean from the cream.
-
In a separate bowl, whisk together the egg yolks, 6 tablespoons of sugar, and grated nutmeg until smooth and slightly pale.
-
Stir in the solid pack pumpkin and orange liqueur until fully incorporated and smooth.
-
Slowly whisk the warm cream mixture into the pumpkin-egg mixture, ensuring no curdling occurs.
-
Divide the custard evenly among six 1/2-cup ramekins.
-
Place the ramekins in a large, heavy baking pan.
-
Carefully pour hot water into the baking pan until it reaches halfway up the sides of the ramekins.
-
Bake for about 20 minutes, or until the sides are set but the centers still jiggle slightly when shaken.
-
Remove the ramekins from the water bath and allow them to cool to room temperature.
-
Refrigerate the custards for at least one hour to chill thoroughly.
-
Preheat the broiler to high.
-
In a small bowl, sift together the packed brown sugar and cinnamon.
-
Sprinkle the sugar-cinnamon mixture evenly over the top of each chilled custard.
-
Broil the ramekins about 8 inches from the heat source for about 30 seconds, watching carefully until the sugar melts and caramelizes.
-
Serve immediately while the topping is still warm and crunchy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 788.2kcal
- % Daily Value *
- Total Fat 60.8g94%
- Saturated Fat 25.9g130%
- Cholesterol 1432.5mg478%
- Sodium 79.5mg4%
- Total Carbohydrate 37.4g13%
- Dietary Fiber 4.4g18%
- Sugars 30.4g
- Protein 23.1g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use 100% pure pumpkin puree, not pumpkin pie filling, to control the sweetness and avoid added spices that might clash with the vanilla.
If you do not have a vanilla bean, you can substitute 1 teaspoon of high-quality vanilla extract, but add it after the cream has cooled slightly to preserve the flavor.
For the best caramelized top, ensure the custards are completely chilled before adding the sugar topping. The cold surface helps the sugar crystallize and shatter cleanly.
If you don't have a kitchen torch, the broiler method works well. Keep a close eye on the sugar as it can go from golden to burnt in seconds.
Store any leftovers in the refrigerator covered with plastic wrap. The sugar topping will soften, so it is best enjoyed the day it is made. You can re-caramelize the top with a torch before serving leftovers.
