Introduction
Indulge in the warm, cozy flavors of Pumpkin Spice Crème Brûlée, a creamy custard infused with aromatic spices and topped with a perfectly caramelized sugar crust. This elegant dessert is perfect for fall gatherings, holiday feasts, or simply treating yourself to a luxurious sweet treat. With its rich pumpkin flavor and delicate crunch, it’s a must try for any dessert lover!
Why You’ll Love This Recipe
✔️ Rich & Creamy – Silky smooth custard with deep pumpkin spice flavors.
✔️ Perfectly Caramelized Crust – That classic crack when you tap your spoon!
✔️ Elegant Yet Simple – A fancy dessert with minimal effort.
✔️ Great for Make Ahead – Prepare in advance and torch before serving.
✔️ Fall Inspired Flavors – Pumpkin, cinnamon, and nutmeg in every bite.
Equipment Needed
- 4 to 6 ramekins
- Baking dish (for water bath)
- Mixing bowls
- Whisk
- Saucepan
- Fine mesh strainer
- Kitchen torch (for caramelizing sugar)
Ingredients (Serves 4-6)
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup pumpkin purée (not pumpkin pie filling)
- ⅓ cup granulated sugar (plus extra for caramelizing)
- 4 large egg yolks
- 1 tsp vanilla extract
- ½ tsp pumpkin spice blend
- ¼ tsp ground cinnamon
- ⅛ tsp salt
Nutritional Information (Per Serving, Approximate)
- Calories: 320 kcal
- Protein: 5g
- Carbohydrates: 28g
- Fats: 22g
- Sugar: 24g
- Fiber: 1g
Step by Step Instructions
Total Time: 1 Hour 30 Minutes (Including Chill Time)
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 30 minutes
1. Preheat & Prepare the Ramekins
- Preheat the oven to 325°F (163°C).
- Place the ramekins in a deep baking dish and set aside.
2. Heat the Cream Mixture
- In a saucepan over medium heat, combine heavy cream, milk, and pumpkin purée.
- Stir in pumpkin spice, cinnamon, and salt. Heat until steaming, but do not boil.
3. Whisk the Egg Yolks
- In a mixing bowl, whisk together egg yolks and sugar until pale and slightly thickened.
4. Temper the Eggs
- Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.
- Strain the mixture through a fine mesh strainer to remove any lumps.
5. Bake in a Water Bath
- Divide the custard evenly among the ramekins.
- Pour hot water into the baking dish until it reaches halfway up the ramekins.
- Bake for 40-45 minutes, or until the edges are set but the center is slightly jiggly.
6. Chill the Custards
- Remove from the water bath and cool at room temperature for 15 minutes.
- Refrigerate for at least 30 minutes, or until fully chilled.
7. Caramelize the Sugar
- Just before serving, sprinkle a thin layer of granulated sugar over each custard.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
Tips for the Best Pumpkin Spice Crème Brûlée
Use a Kitchen Torch – It gives the best caramelization without overheating the custard.
Pumpkin Purée Only – Avoid using pumpkin pie filling, which contains extra sweeteners and spices.
Chill Completely – This helps the custard set properly for a creamy texture.
Adjust Spice Levels – Add more cinnamon or nutmeg for a stronger spice flavor.
Serving Suggestions
With Whipped Cream – A dollop of whipped cream adds extra richness.
With Chocolate Shavings – A sprinkle of dark chocolate enhances the flavors.
Pair with Espresso – The bitterness of coffee balances the sweetness perfectly.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Yes! Prepare the custards up to 2 days in advance and caramelize the sugar just before serving.
Q: Can I bake this without a water bath?
A: A water bath ensures even baking and prevents cracking. Skipping it may lead to a less smooth texture.
Q: What if I don’t have a kitchen torch?
A: You can caramelize the sugar under the broiler for a few minutes, watching carefully to prevent burning.
Conclusion
This Pumpkin Spice Crème Brûlée is a delightful fall twist on the classic French dessert. Its creamy pumpkin infused custard and crispy caramelized sugar topping is the perfect way to celebrate the season’s flavors. Whether for a special occasion or a cozy night in, this dessert is sure to impress!