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Pumpkin Crème Brûlée

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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine French-American Fusion
Servings 6 servings

Ingredients
  

Custard Base:

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup canned pumpkin puree not pumpkin pie filling
  • 5 large egg yolks
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt

Brûlée Topping:

  • 4 tbsp granulated sugar for topping

Instructions
 

  • Preheat oven to 325°F (163°C). Place 6 ramekins in a large baking dish.
  • In a saucepan, combine cream and milk. Heat over medium until just steaming (not boiling), then remove from heat.
  • In a medium bowl, whisk egg yolks and sugar until pale and creamy. Add pumpkin, vanilla, cinnamon, nutmeg, and salt. Mix well.
  • Slowly pour the warm cream mixture into the pumpkin mixture, whisking constantly.
  • Strain the custard through a fine-mesh sieve into a large measuring cup (for easy pouring!).
  • Divide custard evenly among ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins.
  • Bake for 35–45 minutes, or until centers are set but still slightly jiggly.
  • Carefully remove ramekins from water bath and cool to room temp. Chill at least 4 hours or overnight.
  • Just before serving, sprinkle 2 tsp sugar evenly over each custard. Torch until golden and crisp. Let sit 1–2 minutes so the top hardens.

Notes

  • Don’t skip straining the custard — it makes the texture silky-smooth.
  • No kitchen torch? You can broil the sugar tops for 1–2 minutes (watch closely!).