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Pumpkin Creme Brulee Recipe

Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $4-$6
Serving: 8

Ingredients

  • 1¾ cups heavy whipping cream
  • 3 large whole eggs
  • ½ cup sugar (plus extra for caramelizing)
  • 1 cup pumpkin puree
  • ¼ tsp ground cinnamon

What you will need:

  • -Ovenproof ramekins or custard cups
  • -A handheld torch.

Instructions

  1. Pre-heat the oven to 300˚ F
  2. If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
  3. In a medium bowl, whisk together 3 whole eggs and ½ cup sugar until well blended.
  4. Heat 1¾ cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
  5. Slowly add hot cream while whisking (Adding it to quickly can result in scrambled eggs = not good!)
  6. Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
  7. Whisk in 1 cup pumpkin puree and ¼ tsp cinnamon.
  8. Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
  9. Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
  10. Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.

Making the Crisp topping:

  1. Brulees must be at room temp or cold to caramelize the tops. Don't refrigerate after caramelizing, or the sugar will melt. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Torch the tops moving in a circular pattern until the whole surface is caramelized and sugar turns a rich amber color. When you're ready to eat it, break the sugar topping with a spoon to break it up.
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