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Pumpkin Crème Brûlée

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Indulge in the flavors of fall with this delightful Pumpkin Crème Brûlée, a creamy dessert infused with pumpkin and warm spices. Perfectly caramelized on top, each spoonful offers a comforting blend of sweetness and spice, making it an irresistible treat for any autumn gathering. Serve them in mini pumpkins for a charming presentation or traditional ramekins for a classic touch.

Ingredients

Scale
  • 4 Mini Pumpkins (or 4 ramekins)
  • 2 cups Heavy Cream
  • 1/3 cup Granulated Sugar (plus extra for topping)
  • 4 large Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Salt

Instructions

  1. Preheat your oven to 325°F (163°C). If using mini pumpkins, cut the tops off and scoop out the seeds.
  2. In a saucepan, heat heavy cream over medium heat until just simmering. Remove from heat.
  3. In a bowl, whisk together sugar and egg yolks until pale. Gradually whisk in the hot cream.
  4. Stir in vanilla extract, pumpkin puree, cinnamon, ginger, and salt until well combined.
  5. Pour the mixture into mini pumpkins or ramekins and place them in a baking dish filled with hot water.
  6. Bake for 30 minutes or until set but still slightly jiggly in the center.
  7. Let cool, refrigerate for at least 2 hours, then sprinkle sugar on top and caramelize with a kitchen torch or broiler before serving.

Nutrition

Find it online: https://tastyamelia.com/pumpkin-creme-brulee/

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