If you’re a fan of pumpkin, this creme brulee recipe is just what you need for your pumpkin spice fix. It has all the elements of a crème brûlée (smooth cold creamy custard, and caramelized sugar crust), but with a pumpkin spice kick!
Whenever I bake with aromatic spices, I always say, everyone has a personal preference. I personally love the taste, but not when it’s too overpowering. If you like a strong spiced flavor, you are more than welcome to add more spices. That’s the wonderful part about cooking and baking. You can adjust anything to your tastebuds.- Dina
How to Make Creme Brulee
- Get perfectly smooth texture by straining the hot custard through a fine mesh.
- The best way to get an even caramelization is to constantly move the torch. Keeping the torch in one place can easily burn the sugar, so make sure it’s constantly moving.
- You can leave it refrigerated for up to 4 days, only caramelize the top right before serving.
Can you make creme brulee without a blowtorch?
- You can make creme brulee without the blowtorch by broiling the tops. Be sure to keep an eye on them during the process to avoid burning.
The following recipe has been contributed by Dina from Simply Home Cooked.
Other Pumpkin Recipes
Share Some Love ❤️
- 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).