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Westmoreland Bistro Pumpkin Creme Brulee

Westmoreland Bistro Pumpkin Creme Brulee recipe image
This elegant pumpkin creme brulee offers a sophisticated twist on traditional French custard, infusing it with the warm, earthy notes of autumn. Silky smooth egg yolks and heavy cream are gently cooked with pure pumpkin puree and aromatic spices like cinnamon, nutmeg, and allspice, then infused with fresh vanilla bean. The result is a luxuriously creamy dessert that balances sweetness with subtle spice. Topped with a layer of granulated sugar that is torched to a glass-like caramel shatter, it delivers a satisfying crack upon every spoonful. Perfect for holiday dinners, special celebrations, or as a decadent finale to a cozy dinner party, this dessert brings bistro-quality flavor to your home kitchen.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1345.3
Dietary: Vegetarian
Description
This elegant pumpkin creme brulee offers a sophisticated twist on traditional French custard, infusing it with the warm, earthy notes of autumn. Silky smooth egg yolks and heavy cream are gently cooked with pure pumpkin puree and aromatic spices like cinnamon, nutmeg, and allspice, then infused with fresh vanilla bean. The result is a luxuriously creamy dessert that balances sweetness with subtle spice. Topped with a layer of granulated sugar that is torched to a glass-like caramel shatter, it delivers a satisfying crack upon every spoonful.
Ingredients
  • 3/4 cup Canned pumpkin
  • 2 1/4 cup Whipping cream
  • 1 ea Vanilla bean, split in half
  • 7 ea Egg yolks
  • 1 cup Granulated sugar; divided
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Ground allspice
  • 1 tablespoon Chopped crystallized ginger
Directions
  1. 1
    Preheat the broiler and position the rack about 4 to 5 inches from the heat source.
  2. 2
    In a heavy saucepan over medium heat, combine the pumpkin puree, whipping cream, and vanilla bean halves. Bring the mixture to a boil, then immediately remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
  3. 3
    Remove the vanilla bean pods from the cream mixture and discard them.
  4. 4
    In a medium stainless steel bowl, whisk together the egg yolks and 1/2 cup of the granulated sugar. Place the bowl over a pot of barely simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water.
  5. 5
    Whisk the egg and sugar mixture constantly for 6 to 8 minutes, or until it thickens and forms a ribbon when the whisk is lifted. Be careful not to overheat or scramble the eggs.
  6. 6
    Slowly pour the hot pumpkin cream mixture into the egg yolk mixture while whisking continuously to temper the eggs.
  7. 7
    Return the combined mixture to the double boiler over medium heat. Cook, stirring frequently, until the custard thickens to the consistency of softly whipped cream, about 40 to 50 minutes. Do not let it boil.
  8. 8
    Remove from heat and stir in the ground cinnamon, ground nutmeg, ground allspice, and chopped crystallized ginger until well combined.
  9. 9
    Pour the custard evenly into 6 custard cups or ramekins. Cover and refrigerate for at least 3 hours, or overnight, until completely set and cold.
  10. 10
    Just before serving, sprinkle the remaining 1/2 cup of granulated sugar evenly over the top of each chilled custard, using about 4 teaspoons per cup.
  11. 11
    Place the custard cups under the preheated broiler for 2 to 3 minutes, watching closely, until the sugar melts and browns into a hard caramel crust.
  12. 12
    Serve immediately while the sugar crust is still crisp.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1345.3kcal
% Daily Value *
Total Fat 95.7g148%
Saturated Fat 42.7g214%
Cholesterol 2038.5mg680%
Sodium 115.2mg5%
Total Carbohydrate 89.7g30%
Dietary Fiber 9.3g38%
Sugars 73.9g
Protein 34.4g69%

* 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

Store leftover custard in the refrigerator for up to 3 days. The caramelized sugar crust will soften upon refrigeration. You can re-caramelize the sugar under the broiler or with a kitchen torch just before serving if desired.

If you do not have fresh vanilla bean, you can substitute 1 teaspoon of high-quality vanilla extract. Add the extract after removing the custard from the heat. Crystallized ginger can be omitted if preferred, though it adds a nice spicy kick.

To ensure a smooth custard, strain the mixture through a fine-mesh sieve before pouring into the ramekins. This removes any cooked egg bits or vanilla seeds if you prefer a perfectly smooth texture.

Be cautious when broiling the sugar, as it can burn quickly and become bitter. Watch it closely until it turns golden brown.

Keywords: pumpkin, creme brulee, custard, dessert, vanilla bean, egg yolks, whipped cream, spices, cinnamon, nutmeg, allspice, ginger, holiday, autumn, caramelized, sugar, rich, creamy, bistro, vegetarian
Read it online: https://www.chefs-mate.com/recipe/westmoreland-bistro-pumpkin-creme-brulee/