Pumpkin Crème Brûlée

Serves: 8 (reg size ramekins, 16 small)

Pumpkin Creme BruleeIngredients:

  • 3 cups heavy cream
  • 1 cup whole milk
  • 1/4 teaspoon cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp cayenne pepper
  • 8 egg yolks
  • 1 cup granulated sugar
  • 1/2 cup canned pumpkin puree
  • 2/3 cup coarse sugar or turbinado (raw) sugar


  • Preheat the oven to 300°.
  • In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, cloves and cayenne over medium heat, stirring occasionally, just until it comes to a boil.
  • Immediately turn off the heat and set aside to infuse at least 15 minutes.
  • In a large bowl, whisk the egg yolks with the granulated sugar.
  • Whisking constantly, gradually pour in the hot cream mixture.
  • Whisk in the pumpkin puree.
  • Pour the mixture into ramekins and arrange in a hot water bath.
  • Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “jiggle” a bit when you shake the pan; it will firm up more as it cools.
  • Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
  • Refrigerate at least 2 hours, and up to 24 hours.

When ready to serve:

  • Ready kitchen torch, or preheat a broiler to very hot.
  • Uncover the chilled custards.
  • Pour coarse sugar to fit cover top of each custard.
  • Place the ramekins on a baking sheet and torch until sugar is melted and caramelized. If using oven, broil until same effect is reached (about 2 minutes).
  • Let cool 1 minute before serving.

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