If you’re a fan of everything pumpkin spice, this creme brulee is just what you need. It has all the elements of a creme brulee with a pumpkin kick!
This pumpkin creme brulee consists of a rich pumpkin custard that’s topped with caramelized sugar. Not only is it beautiful to look at, but it’s absolutely delicious. If you find yourself running to Starbucks during pumpkin spice season as I do, consider this recipe your new Fall favorite.
If you’ve been afraid to try making creme brulee at home, it’s not as tough as you think. In fact, you don’t even need to use a kitchen torch to get that amazing caramelized sugar top! Below, you’ll find instructions on how to use your oven’s broiler to get a similar effect.
How to Make Pumpkin Creme Brulee
Despite its beautiful presentation, this pumpkin creme brulee requires only 6 ingredients and a little bit of patience. Below, find a quick hitter overview of the recipe before you dive in.
- Make the Custard Batter: In a large bowl, whisk the egg yolks and sugar until just combined. Next, add in the pumpkin purée, vanilla extract, and pumpkin pie spice.
- Heat the Cream: In a saucepan over medium heat, bring the heavy cream to a simmer and then take it off the heat. Working slowly, pour the hot heavy cream into the egg mixture, whisking constantly so the cream doesn’t cook the eggs.
- Strain the Custard: Using a fine-mesh sieve, strain the custard of any lumps.
- Bake the Creme Brulee: Preheat the oven to 325°F. Next, place the creme brulee in a baking dish and fill it with enough water so that the ramekins are half submerged. Bake the creme brulee for 15-30 minutes.
- Chill the Creme Brulee: Next, pull the baking dish out of the oven and allow the creme brulee to cool down at room temperature. Next, transfer the creme brulee to the refrigerator to set for 2 hours.
- Torch the Tops: Sprinkle some sugar on top of each creme brulee and hit each one with the kitchen torch until the sugar caramelizes. Enjoy!
Tips & Tricks
Below, find a handful of tips and tricks to help you make the best pumpkin creme brulee possible.
- Use a fine-mesh sieve to strain the custard. To get that signature silky, smooth texture, strain the custard through a fine-mesh sieve to remove any lumps.
- Keep the torch moving. The best way to get even caramelization is to constantly move the torch across the creme brulee. Refrain from holding the torch directly over the custard, as it will easily burn. Less = more!
- Chill the creme brulee for at least 2 hours. Leave the creme brulee refrigerated for at least 2 hours before serving it to ensure it sets properly. If you’re prepping it ahead of time, you can leave the creme brulee refrigerated for up to three days before torching it.
Can I Make Creme Brulee Without a Blowtorch?
If you don’t have a blowtorch and aren’t interested in picking one up (totally understandable!), you still can make an amazing pumpkin creme brulee. To do so, place the creme brulee in the oven under low broil until the sugar caramelizes. Make sure to keep a very close eye on the creme brulee to ensure it doesn’t burn!
Storing Pumpkin Creme Brulee
Whether you have a couple of leftover creme brulee you need to store in the fridge or would like to prep some to have on hand in the freezer, find all the tips you need below.
- Refrigerator: If you’d like to keep creme brulee on hand for up to 3 days, tightly wrap the ramekin in plastic wrap and place it in the fridge. This will keep the custard from turning stale, while also preventing the custard from soaking up any smells in the refrigerator.
- Freezer: If you’d like to have creme brulee on hand for up to a month, tightly wrap the ramekins in plastic and place them in a freezer-safe bag. This will help prevent the delicate custard from getting freezer burn. To thaw, simply place a ramekin in the fridge overnight.
What is creme brulee mostly made of?
The base of nearly all creme brulee recipes is eggs, sugar, and heavy cream.
Is creme brulee difficult to make?
Creme brulee isn’t particularly difficult to make, but it does require a bit of technique and attention. The most finicky part of the recipe is ensuring you don’t overcook or undercook the eggs. If you undercook them, the creme brulee will turn out runny. If you overcook them, the creme brulee will turn out eggy.
Why did my creme brulee split?
If your creme brulee split, it’s likely because it was overcooked and the eggs curdled as they set.
Why does my creme brulee taste eggy?
If your creme brulee tastes eggy, it’s likely because it’s been overcooked. Depending on your oven, you’ll want to only bake the custard for anywhere from 15-30 minutes before you remove it from the oven.
What should creme brulee look like when it comes out of the oven?
Creme brulee should be cooked on the edges and slightly wobbly in the center when you take it out of the oven. As it sets in the refrigerator for a couple of hours, it will firm up and fully set.
Other Tasty Pumpkin Recipes
- 10-Minute Pumpkin Croissants– Pillsbury pumpkin & cream cheese croissants
- Roasted Pumpkin Seeds – Crispy, roasted pumpkin seeds
- Pumpkin Kasha – Pumpkin-spiced buckwheat
- Gather all the ingredients for the recipe.
- In a large bowl, whisk the egg yolks and sugar until just combined.
- Net, whisk in the pumpkin purée, vanilla extract, and pumpkin pie spice.
- In a saucepan over medium heat, bring the heavy cream to a simmer and immediately take it off the heat. Slowly pour the heavy cream into the egg mixture, whisking constantly so the hot cream doesn't cook the eggs.
- Strain the hot custard through a fine-mesh sieve to catch any clumps that may have accumulated.
- Preheat the oven to 325°F. Place the ramekins into a deep baking dish and evenly distribute the custard into each. Next, fill the baking dish with just enough water that it reaches halfway up the sides of the ramekins. Next, carefully transfer the baking dish onto the middle rack of the oven and bake for 15-30 minutes. Allow the creme brulee to cool down at room temperature. Transfer them into the refrigerator for at least two hours.
- Sprinkle a small spoonful of sugar on top of each creme brulee. Using a kitchen blowtorch, caramelize the sugar on top of each custard. The best way to get even caramelization is to move the torch slowly and consistently, versus keeping it directed in one place (this will burn the custard and sugar).