I’ve been looking for an excuse to make crème brûlée for quite a while now. One reason is due to it being a delicious dessert. The other is the fact that it requires the act of torching–something I have discovered is quite a lot of fun!
A few days ago, the opportunity presented itself as I had some pumpkin puree to use up, and not a clue what to do with it. After conducting a little bit of research on Pinterest, the decision to make pumpkin crème brûlée was born!
I really thought this dessert would be way more complicated to make than it actually was, probably because the sugar shell on the top always seems so impressive. I am happy to announce the while there is a little bit of a time commitment when preparing crème brûlée, there are thankfully no daunting techniques (unless egg separation is your achilles heel!).
The best part is, there are so many flavour combinations and seasonal variations that could be used for the custard! With that said, this may be my first crème brûlée post but I am quite sure it will not be my last! (Consider yourself warned 🙂 )
Pumpkin Crème Brûlée
Source: adapted from williams-sonoma.com
- 1 1/2 cups whipping cream
- 2 tsp cinnamon
- 1/4 tsp all spice
- 1/2 tsp fresh grated or dried ginger
- 1/2 tsp nutmeg
- 5 egg yolks
- 1/4 tsp salt
- 6 Tbsp pumpkin puree
- 1/3 cup + 2 Tbsp granulated sugar
- 1 Tbsp firmly packed brown sugar
- Preheat oven to 300°F. Boil a kettle full of water.
- In a small saucepan, whisk cream, cinnamon, allspice, ginger and nutmeg over medium-low heat, until the mixture begins to bubble at the edges and steam (approximately 3 minutes). Remove from heat and let stand for 15 minutes.
- In a large bowl, whisk egg yolks, salt, pumpkin, 1/3 cup granulated sugar, and brown sugar.
- Slowly pour cream mixture into egg mixture, gently whisking until blended.
- Pour mixture through a fine mesh sieve, over a large measuring cup. Divide custard evenly among four ramekins and place them all into an 8×8 baking pan.
- Pour boiling water into the baking pan, and fill until it is halfway up the outside of the ramekins. Cover the pan loosely with tin foil and bake for 30 minutes (custards should be set around the edges of the ramekins).
- Cool ramekins on a wire rack, and then refrigerate for at least 4 hours before eating.
- Prior to serving, sprinkle 1-2 tsp granulated sugar on top of the custard, and torch in small circular motions until the sugar melts and browns.