Thursday, November 21, 2013

Pumpkin Creme Brulee

The other day I brought you a new take on pumpkin pie.  Today’s entry is all about pumpkin and dessert, but it’s not pie…
Today’s dessert is what I consider an elegant dessert.  A pumpkin brulee’, and it’s perfect for Thanksgiving entertaining!
Let me tell you that you can’t beat the flavor of this dish.  A rich, decadent custard that’s distinctly pumpkin flavored with a nice crusty caramelized sugar coating on top. 
My friends and I were experimenting with new desserts for the holidays and wanted to add a more delicate, elegant touch for those serving formal dinners.  This one fits the bill.
You'll notice on my pics that the top is not caramelized.  Well, funny thing my blow torch ran out of butane so I used the pics before that happened.  You can even see that I was sprinkling the sugar on top!  So long story short I had to go get more butane, and fixed them right up the next day.
This photo is what it looks like with the caramelization as it should look.  (Photo from Williams-Sonoma) 

Pumpkin Crème Brûlée
If you love regular creme brulee then you will be so pleased with this dessert.

Pumpkin Creme Brulee


  • 1 1/2 cups heavy cream
  • 1 1/2 tsp. freshly grated cinnamon
  • 1/4 tsp. ground allspice
  • 1/2 tsp. freshly grated ginger
  • 3/4 tsp. freshly grated nutmeg
  • 5 egg yolks
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 6 Tbs. pumpkin puree
  • 1/3 cup plus 4 tsp. granulated sugar
  • 1 Tbs. firmly packed light brown sugar


Preheat an oven to 300°F. Have a pot of boiling water ready.
Pour the cream into a small saucepan and whisk in the cinnamon, allspice, ginger and nutmeg. Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface, about 3 minutes. Remove from the heat and let stand for 15 minutes.

In a large bowl, whisk together the egg yolks, vanilla, salt, pumpkin puree, the 1/3 cup granulated sugar and the brown sugar until smooth and blended. Slowly pour in the cream mixture, stirring until blended. Pour the mixture through a fine-mesh sieve set over a bowl. Divide the mixture among four 8-fl.-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, about 30 minutes.

Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 tsp. granulated sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 4.

Williams-Sonoma Kitchen.

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