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pumpkin crème brûlée

Adapted from Genius Kitchen

For a nonalcoholic version, simply leave it out; you'll lose a bit of flavor but the custard will cook the same.

Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 3 hours
Total Time 1 hour
Servings 8 servings
Author Rosemary Stelmach

Ingredients

  • 3 cups whipping cream
  • 6 large egg yolks
  • 1/2 cup plus 2 tablespoons granulated sugar (plus more for brûlée topping)
  • 1/2 cup plus 3 tablespoons canned pureed pumpkin (not pie filling)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons brandy, cognac or rum (optional)

Instructions

  1. Preheat oven to 325°F.  Place 8 (6-oz) ramekins or custard cups in a heavy-duty high-sided roasting pan.

  2. Heat whipping cream to just under a simmer in a medium saucepan over medium heat. Remove from heat.

  3. Combine remaining ingredients in a large mixing bowl, whisking together just until smooth. Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.

  4. Divide custard evenly among the ramekins. Fill the pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of the pan. Bake for 45 to 50 minutes or until custard is barely set and jiggles when shaken. Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.

  5. Remove from the refrigerator. Sprinkle surface of each custard evenly with 1 scant tablespoon sugar. (The amount of sugar will vary depending on the shape of the dish.) Caramelize the sugar with a kitchen blowtorch, moving flame quickly back and forth across custard. (See Recipe Notes.)

  6. Let cool 2 to 3 minutes before serving.

Recipe Notes

If you don't have a kitchen blowtorch, broil 3 inches from heat 2 to 3 minutes or until sugar caramelizes.