Our Thanksgiving dinner will feature this pumpkin creme brulee recipe! So much to love. Pumpkin and fall spices make creme brulee one of my favourite fall desserts.
Ingredient
– Heavy Cream– Sugar– Egg Yolk– Vanilla– Pumpkin Puree– Spice
Direction
1
Prepare Pumpkins Skip to the next section to make this recipe in ramekins instead of mini pumpkins. Find where the pumpkin curves towards the top. Cut the pumpkin top off 4 Mini Pumpkins with a large, sharp knife.
2
Hollow out pumpkins by spooning out the seeds and pulp. Repeat with 'lids' Prepare the pumpkin 'bowls' for custard in a deep roasting dish. Set aside the lids.
3
Make Crème BruleePreheat the oven to 300°F/150°C.
Egg yolks and sugar should be whisked gently.
4 Egg Yolks, ⅓ Cup SugarHeat heavy cream and vanilla in a saucepan on medium-low.2 cups heavy cream, 1 tsp vanilla
4
Return the mixture to the saucepan after adding all the cream.Mix pumpkin puree, cinnamon, ginger, and salt into the custard and heat on medium-low, whisking constantly to avoid burning.
5
Once the custard starts to simmer, remove it from the heat and pour it into a jug (if there are lumps, sieve it first). Fill mini pumpkin bowls to the top with pumpkin custard.
6
Bake the creme brulees on the middle rack. Pour enough water into the roasting dish to cover the pumpkins halfway before closing the door. Do not spill on the custard.
7
Pumpkins bake 20–30 minutes, depending on size. Exterior should be solid, middle wobbly. After baking, cool in water bath. Remove from water when cool enough to touch and refrigerate until serving. Replace the small lids.
8
Torching brulees Sprinkle sugar evenly over baked custard before serving. The sugar layer should be thick enough to hide the custard but not too thick.