This Pumpkin Crème Brûlée is smooth, rich, and steeped in pumpkin spice. It's a classic dessert with a delicious twist, perfect for fall dinner parties, date nights, or Thanksgiving dinner.
1vanilla beanseeds and pod (see note) or 1 teaspoon real vanilla extract
¼cupmaple syrup
1cinnamon stickor ¾ teaspoon ground cinnamon
3slicesginger
3wholeclovesor 1 pinch ground cloves
3wholeallspice berriesor 1 pinch ground allspice
1pinchnutmeg
1pinchsalt
4egg yolks
⅓cuppumpkin puree
¼cupsugar + additional for brulee topping
Instructions
Preheat oven to 300°F.
In a saucepan over medium heat, combine cream, maple syrup, vanilla bean adn seeds, cinnamon, ginger, clovers, allspice, nutmeg, and salt. Bring to a simmer, stirring occasionally, then remove from heat, cover, and set aside for 15 minutes.
In a medium mixing bowl whisk together egg yolks, sugar, and egg yolks until smooth and creamy. While continuously whisking, slowly pour in the cream until combined. Strain through a sieve, into a large measuring cup or other pouring vessel.
Arrange 4 ramekins on a baking sheet or roasting pan. Carefully pour an equal amount of the pumpkin creme into each ramekin, filling to about an ⅛ inch from the top. Place the pan onto the oven’s center rack and carefully pour hot water into the pan, about halfway up the sides of the ramekins.
Bake for 35-40 minutes, until the centres are just cooked and jiggle when shaken. When ramekins are cool, remove from the water bath and place in the fridge until cold and set, about 2 hours.
Sprinkle about 2 teaspoons of sugar onto each crème brûlée. Using a kitchen torch, glaze the sugar until a glassy top forms.
Video
Notes
Slice the vanilla bean in half lengthwise, then scrape the seeds out with the back of a pairing knife. Add both the seeds and vanilla bean pod to the cream.