Pumpkin Creme Brulee Recipe

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If a pumpkin spice latte (or maybe a pumpkin pie) and Creme Brulee had a baby, you would end up with this scrumptious pumpkin brulee! This recipe is easier to make than you might think and a fun change from the traditional fall desserts.

Pumpkin Creme Brulee Recipe

While the steps to this recipe aren’t complicated, they do require patience. Take your time and work slowly and you will end up with a delicious dessert that is well worth it!

Be sure to scroll down for a printable recipe card!

Help! I can’t seem to get the right consistency for my creme brulee!

This is generally an issue with even heating. There are a few things you can try to alleviate this problem.

Try putting a tea towel in the pan with the water. This helps to evenly distribute the heat at the bottom of the ramekins and aids in setting the bottoms of the custards.

Or you can cover the pan with a piece of aluminum foil. You’re going to want to poke a few holes in it so the steam can escape. Again, the foil covering can help distribute the heat more evenly throughout the pan.

Help! When I temper the eggs, it ends up looking like scrambled eggs instead of a custard!

Tempering the eggs is the part of the recipe where you add some of the hot cream mixture to the egg mixture. This needs to be done slowly. The point of it is to combine the two mixtures together without cooking the eggs so quickly that you essentially scramble them.

IF you see bits of scrambled eggs forming, unfortunately, you have to start over. There is no way to save the mixture at that point. The key is to add the cream to the eggs really slowly, stirring constantly to get that creamy custard texture.

Help! The torch intimidates me. Do I have to use it?

You’ll see in the instructions that I offer an alternative to using a kitchen torch. A brulee is supposed to be cold on the inside with a hot sugar crust on it though.

If you use the broiler, your dessert will be heated through. While this is still tasty, it’s not that cold center you’re supposed to have with creme brulee.

Simply keep the torch about 4 inches away from the surface of the custard and keep it moving. This helps get that caramel colored crust you want from the sugar melting.

Too much heat in one spot can cause it to burn and make it bitter tasting. You can also sprinkle on only half of the sugar, heat it, add the other half and then heat that.

Help! How do I know when the custard is done?

The custard should wobble without sloshing when you take it out of the oven. If there is any liquid sloshing around in there, it hasn’t baked enough.

If it’s firm enough to jiggle like gelatin, it’s probably a tiny bit overcooked. It is likely still good to eat but it will get denser and denser the longer it’s in the refrigerator.

If your custard has begun to rise at all, it’s quite overcooked. You might have to throw it out and try again.

Can I make this Pumpkin Creme Brulee ahead of time?

Yes! You can make the custard, pour it into the ramekins, and then store them in the fridge (before baking) for 4-5 days ahead of time. Baked custards will keep in the fridge for 3-4 days.

Do not heat the sugar topping until just before (no more than 15-20 minutes) serving your brulee.

Ingredients:

4 cups heavy cream

2 tsp. vanilla extract

16 egg yolks (you wanna make brulee, you gotta crack a lotta eggs!)

¼ cup brown sugar

¾ cup white sugar

1 tsp. ground cinnamon

¼ tsp. salt

¼ tsp. ground ginger

1/8 tsp. ground cloves

1 cup canned pumpkin puree

¼ cup white sugar

You don’t need a special creme brulee pan but they can come in handy! You will need heatproof ramekins though. And, to properly make the brulee, you really should have a torch (although you can use your broiler in a pinch.

Here are some options for kitchen supplies you might need:

Prepworks by Progressive Porcelain Stacking Ramekins-Set of 6 for Baking, Crème Brulee Dishes, Souffle, Flan Pan Sauce, Custard, Pudding Cups, Dipping BowlsChicago Metallic Professional 6-Piece Crème Brulee Set – GreyDOWAN 8 Oz Ramekins – Ramekins for Creme Brulee Porcelain Ramekins Oven Safe, Classic Style Ramekins for Baking Souffle Ramekins Ramekins Bowls, Set of 6, Blue

 

OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13,Clear,9 x 13USA Pan American Bakeware Classics 9 x 13-Inch Rectangular Lasagna, Cake and Brownie Pan, Aluminized Steel, 9 x 13 InchCulinary Blow Torch, Tintec Chef Cooking Torch Lighter, Butane Refillable, Flame Adjustable (MAX 2500°F) with Safety Lock for Cooking, BBQ, Baking, Brulee, Creme, DIY Soldering & more (Aluminum alloy)

 

Instructions: 

Preheat oven to 325 degrees F. 

Heat the cream and vanilla in a saucepan over medium heat. Bring to a simmer. 

Whisk together the egg yolks, brown sugar, white sugar (3/4 cup), cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture stirring constantly. 

Pour the entire egg mixture into the saucepan and whisk briskly for 1 minute. Next, pour the mixture into ramekins and place them in a 9 by 13 baking pan. Add enough hot water to come about 2/3 of the way up the sides of the ramekins.  

Bake until set for about 15 minutes and then refrigerate for 4-6 hours before serving. Just before serving, sprinkle 1 tsp. of white sugar over the top of each pumpkin creme brulee. 

Use a torch or the broiler in your oven to caramelize the sugar.  This can take up to 2-3 minutes using the broiler. 

Serve immediately.  Makes 4 servings.

This easy Pumpkin Swirl Roll is another favorite fall recipe. I get requests for it every autumn!