There are never enough pumpkin recipes, in my opinion. Here is another delicious one.
I know, I know. I’m a little late for your Thanksgiving meal planning and for that I apologize, BUT pumpkin season isn’t over yet. Please save this gem of a recipe for another time. Make it for a fancy dinner party dessert and impress your guests (dinner party? does anyone say that anymore?)
Remember when we made lavender crème brulée and it was much easier than you thought? Pumpkin crème brulée is no different. A little canned pumpkin (or roast the pumpkin if you like), some warm and exotic spices and bam! you have a mini pumpkin pie in a dish with a crunchy sugary crust. How could you say no? Here’s how it’s done.
So you start with your egg yolks and sugar and vanilla (not pictured).
You heat up your cream.
For the pumpkin part mix pumpkin, a little sugar, and spices.
Voila – the primary colors and building blocks of Pumpkin Crème Brulée.
Temper your eggs by very gradually adding the cream. Strain it (in case you scrambled any of your eggs) and you are good to go.
For my particular technique I layered my pumpkin and cream mixture separately, though I’m sure you could try carefully folding the pumpkin into the cream and egg mixture. I assembled my ramekins and poured the cream on top of the pumpkin.
Bake in a water bath until slightly jiggly and let cool. Torch and plunge your spoon into the crackly shield of sugar.
Pumpkin Crème Brulée
makes 3-4 servings depending on your ramekin size. You can easily double the recipe.
2 egg yolks
1 cup heavy cream
1/2 tsp. vanilla extract
4 T. sugar, divided, plus some for sprinkling on top
1/2 cup pumpkin purée
1/4 tsp. cinnamon
sprinkle of nutmeg
1/8 tsp. ginger
1/8 tsp. cloves (or allspice)
Prepare a small pot of boiling water. Preheat the oven to 300 degrees.
Heat cream in a small pan over low just until small bubbles start to appear around the pan edges. Do not boil! Remove from heat. Meanwhile in a small bowl beat egg yolks, 2 Tablespoons of sugar, and vanilla. In another small bowl mix pumpkin, spices, and remaining 2 Tablespoons of sugar.
While whisking, gradually add the cream to the egg mixture. Use a fine mesh strainer to strain the mixture.
Lay out your ramekins in a big oven safe pan (use multiple pans if necessary) and divide the pumpkin mixture between them. Spread out evenly and wipe off any that you get on the ramekin edges as it will burn. You can put as much or as little pumpkin in as you like but I think it’s best to keep the layer no deeper than 1/4 inch. Carefully divide your cream mixture between the ramekins, pouring on top of the pumpkin mixture.
Carefully pour your boiling water around your ramekins, being careful not to get any water in any of them. Cover the pan with foil and slowly and carefully transfer your pans to the oven.
Bake for 20-30 minutes, depending on the depth of your ramekins. You want the custard to jiggle only slightly in the center. Remove carefully, remove the foil and cool. As soon as possible, remove the ramekins from the water bath and let cool on a cooling rack or counter.
Refrigerate until ready to serve (at least a few hours for chilled custard). Top with a thin layer of sugar and torch according to your torch directions. Let cool slightly to allow the sugar to harden and serve.