Pumpkin Crème Brûlée

Creamy and packed with fall flavor, this Pumpkin Crème Brûlée is going to be a new favorite for the season.

Course: Dessert, Holiday, Snack

Cuisine: American, english, French, spanish

Keyword: baked custard, Creme Brulee, custard, holiday, holiday baking, pumpkin, pumpkin creme brulee, pumpkin custard

Servings: 4 Brûlées

4 Large Egg Yolks
⅔ Cup (160 ml) Half and Half
⅔ Cup (160 g) Pumpkin Purée
1 Vanilla Bean, Scraped
⅛ Teaspoon Salt
Heaping ¼ Teaspoon Ground Cinnamon
⅛ Teaspoon Ground Nutmeg
Pinch of Ground Cloves
½ Cup (100 g) Granulated Sugar (for custard)
3 Tablespoons (36 g) Granulated Sugar (for topping, about ¾ tablespoon per ramekin)

Preheat oven to 325°F (160°C). Place 4 ramekins in a deep baking dish.
In a saucepan over medium heat, warm half and half, pumpkin, vanilla, salt, cinnamon, and nutmeg until steaming (don’t boil). Remove from heat.
In a bowl, whisk egg yolks with sugar until pale and thick.
Slowly pour the warm pumpkin mixture into the yolks, whisking constantly.
Strain mixture into a bowl or larger measuring cup, then divide evenly among ramekins.
Pour hot water into the baking dish halfway up the ramekins (water bath).
Bake for 30-40 minutes, until centers are just set. Cool, then refrigerate at least 2 hours (or overnight).
Before serving, sprinkle each with ¾ tablespoon sugar (from topping amount). Use a kitchen torch to caramelize until golden and crisp.
Crack the top with your spoon and enjoy this creamy pumpkin dessert! ✨

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METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER.

ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.