Pumpkin Creme Brulee

My creme brulee recipe over on my old blog The Rustic Redhead is one of my top 5 most viewed posts so I thought I’d update that post and put a fall twist on it.

I have to say it turned out way better than I could have expected!! If fall had a flavor this would be it!

Don’t be intimidated this is one of the easiest desserts to make! This is a perfect dessert for a dinner party! You can make it in advance then right before serving caramelize the sugar. Your friends & fam are sure to think you’re fancy schmancy for whipping this up and their taste buds will be even more impressed!

 

Step 1:

Preheat oven to 325 degrees F

Mix your egg yolks with your sugar until combined. Add pumpkin, ginger, cloves, and cinnamon. Mix well

Step 2:

Heat cream on medium high until just on the verge of boiling. You’ll want to whisk every so often to make sure the cream is heating evenly and not burning on the bottom. Don’t walk away during this process or you could risk scorching the cream!

Step 3:

Slowly add the hot cream to the yolk mixture a little at a time. This is called tempering. If you don’t slowly heat the yolk mixture you’ll end up with scrambled eggs.

Step 4:

Place your ramekins in a roasting pan and ladle the custard into the dishes. Fill almost all the way to the top leaving about half an inch lip.

Step 5:

Place in a 325 degree oven for 35-45 minutes. Cooking time is going to vary depending on the depth of your ramekins and your oven. Keep an eye on your custard at about the 30-minute mark to gauge how your creme brulee is cooking. It is done when it trembles slightly like jello. You don’t want the tops to brown.

Once they are donepull from the oven and let cool in the water bath. Then individually plastic wrap each ramekin. Place in the fridge over night!

Step 5:

Place about a tablespoon of sugar on the top of your custard. Give it a little shake to make sure the entire surface is coated.

Step 6:

Carmalize the tops with a kitchen torch until the sugar turns a nice golden color.

If you don’t have a kitchen torch you can place underneath the broiler. Keep a very close eye on them when using this method. I prefer the kitchen torch because it caramelizes the sugar quickly without heating the custard up . You want a nice crisp layer on top and a cool and creamy layer underneath!

Top with whipped cream and a sprinkle of cinnamon.

My family is still talking about this tasty dessert! My son told me it was next level good lol…he’s a nut!

I hope you try this recipe out and love it as much as we did!

-Ann