Pumpkin Crème Brûlée

Pumpkin Crème Brulee is a delicious spin on a classic recipe that is oh-so perfect for this season. Pumpkin all the things!

Pumpkin Crème Brûlée

Looking for more pumpkin recipes? Why not give these a try?

• Pumpkin Spice Coffee Creamer
• Chocolate Chip Pumpkin Bread
• Mini Pumpkin Pies
• Make at Home Pumpkin Spice Latte

I hope you are embracing the season of ‘pumpkin all the things!‘ I know I am! In fact, I even bought my first pumpkin over the weekend, just for the puree and to make Roasted pumpkin Seeds. Yum!

Joining the slew of great pumpkin recipes out there right now like Pumpkin Cake is Pumpkin Crème Brûlée, one recipe I couldn’t wait to share with everyone.

This dessert recipe is a rich pumpkin custard base beneath a hard shell of caramelized brown sugar. It definitely takes pumpkin season to a whole new level.

It’s a fact that Crème brûlée is one of my favourite desserts ever, the combination of the cold pudding-like texture and the burnt sugar can’t be beat. It’s this distinct opposite textures that makes it stand out among all the other desserts.

This best dessert has heavy cream so it’s very calorie-heavy; but if you’re going to treat yourself with a dessert, make it a great one. It’s known to be up there in the calories, but well worth it when it comes to decadent taste. Yet this one technically has vegetables in it, so it might just ease the guilt even a little.

I always order Crème brûlée at restaurants when it’s offered and I feel like a dessert is needed, but I’m constantly amazed at how expensive it is. Especially considering how easy they are to make.

If you haven’t yet made homemade Crème Brûlée, I urge you to give it a try and see how simple it is. Perhaps the name has earned it an assumption for being complicated. Many think these Pumpkin Cheesecake Cookies would be difficult. You need to see how easy they are in truth.

Plus, Crème Brûlée has a fancy name and after making it myself, everyone always gives that ohh-la-la reaction. As well, you get to play with a torch and that’s always fun and adds to the fanciness too.

Pumpkin Crème Brûlée is a tasty and seasonal spin on a classic recipe that is oh-so perfect for this time of year. In fact, it might just make your Autumn seasonal drink seem rather boring.

It’s a perfect dessert to serve on Halloween, Thanksgiving or Christmas. Yet really, there’s an excuse to make this any time of the year and for whatever reason – you just want a creamy delicious treat!

With this recipe you can make individual servings for the family or for company, or grab two spoons and share for a date night. Either way, make sure you have an extra, because you’ll always want more!

Best of all, you can make this ahead of time and burn the sugar topping just before serving! Really, give this one a try – it makes me so happy.

What is your favourite pumpkin recipe?

Pumpkin Crème Brulee

Yield: 4 people

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Pumpkin Crème Brulee is a delicious spin on a classic recipe that is oh-so perfect for this season. Pumpkin all the things!

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Ingredients

• ½ cup packed brown sugar
• 3 egg yolks
• 1 cup heavy cream
• 1 cup pumpkin puree {not pumpkin pie filling}
• ½ tsp pumpkin pie spice or allspice
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp salt
• ½ cup granulated sugar {more or less depending}

Instructions

1. Preheat oven to 325 degrees. Arrange 4-6* ramekins inside of a baking dish {you may need 1 or 2 baking dishes depending on size of ramekins} and set aside
2. In a medium bowl, whisk brown sugar and egg yolks. Slowly add heavy cream, whisking to combine. Add pumpkin, pumpkin pie spice, cinnamon, nutmeg, and salt; whisk until completely combined.
3. Pour pumpkin mixture into each ramekin, filling about ½-¾ the way full.
4. Add warm/hot water to baking dish, allowing water to come up about halfway up the side of the ramekins {do not put water inside the ramekins with pumpkin mixture}.
5. Place into oven, bake for 35-40 minutes, or until just set. The mixture will jiggle a little, but will not be hard. Remove from oven, let cool a few minutes. Place ramekins into the fridge {careful, hot!}, and allow to sit for 4 hours {up to overnight}.
6. Remove from fridge and add an even layer of granulated sugar to the top of each ramekin, spreading carefully to take care all of the Pumpkin Crème brûlée is covered.
7. Using a fire torch, heat your sugar until it’s melted and starting to crisp. If you do not have a torch, you can place the Pumpkin Crème brûlée under the broiler for a few minutes until sugar is liquified and bubbling {watch carefully if using broiler}.
8. Serve immediately or refrigerate and serve cold.

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 1887 Saturated Fat: 60g Cholesterol: 911mg Sodium: 451mg Carbohydrates: 237g Fiber: 7g Sugar: 215g Protein: 16g