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A close-up shot showcases a creamy Pumpkin Crème Brûlée dessert with a torched sugar crust.

Pumpkin Crème Brûlée Ultimate Recipe

This pumpkin crème brûlée recipe captures the essence of fall in a creamy and crackable dessert. It is a meticulously crafted recipe resulting from many experiments, ensuring a smooth, pumpkin-infused custard with a satisfying caramelized sugar crust.
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Cook Time 50 minutes
Total Time 50 minutes
Servings: 6
Course: Dessert
Cuisine: American, French
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup granulated sugar, plus extra for brûléeing
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • Hot water

Equipment

  • 6 ramekins
  • Baking dish
  • Saucepan
  • Whisk
  • Mixing bowls
  • Fine-mesh sieve
  • Kitchen torch or broiler
  • Measuring cups and spoons
  • Plastic wrap

Method
 

  1. Preheat oven to 300°F (150°C). Place ramekins in a baking dish.
  2. In a saucepan, combine heavy cream, milk, pumpkin puree, granulated sugar, pumpkin pie spice, and salt. Heat over medium heat, stirring constantly, until sugar is dissolved and the mixture is just simmering. Do not boil.
  3. In a separate bowl, whisk together egg yolks until lightly beaten.
  4. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them. This prevents the yolks from scrambling.
  5. Gradually pour the tempered yolk mixture into the remaining cream mixture, whisking constantly until well combined. Stir in vanilla extract.
  6. Strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits. This step is crucial for a smooth custard.
  7. Pour the custard mixture into the prepared ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (this creates a water bath, which helps the custards bake evenly).
  8. Bake for 45-55 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
  9. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath for 30 minutes.
  10. Remove the ramekins from the water bath, cover them individually with plastic wrap (pressing the wrap directly onto the surface of the custard to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight.
  11. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
  12. Use a kitchen torch to caramelize the sugar, moving the flame evenly across the surface until it is golden brown and bubbly. Alternatively, place the ramekins under a preheated broiler for a few minutes, watching carefully to prevent burning.
  13. Let the brûléed sugar crust cool and harden for a minute or two before serving.

Notes

For best results, use high-quality pumpkin pie spice and don't be afraid to adjust the ratio to your taste. Ensure the egg yolks are properly tempered to avoid curdling. Straining the custard is essential for a smooth texture. Baking in a water bath helps prevent cracking. Chilling the custards thoroughly before brûléeing is important. Apply a thin, even layer of sugar for the brûlée topping. Let the brûléed sugar crust cool slightly before serving.