thepioneerwoman
Pumpkin Spice Crème Brûlée
The pumpkin spice crème brûlée recipe is made with pumpkin purée, egg yolks, warm spices, and a crackly sugar top—perfect for fall and easy to prep ahead.
👥 4 Servings⏱️ Prep & Cook: 4h⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●baking dish
- ●oven
- ●bowl
- ●whisk
- ●strainer
- ●measuring cup
- ●baking sheet
📝 Preparation Steps
1
Preheat the oven to 325˚F. Place four 6-ounce ramekins in a baking dish or roasting pan. Bring the heavy cream and salt to a simmer in a medium saucepan over medium-low heat; remove from the heat.
2
Whisk together the egg yolks, brown sugar, and ¼ cup of the granulated sugar in a medium bowl until thick and pale yellow, about ⏱️ 1 minute. Whisk in the pumpkin puree and pumpkin pie spice until smooth. While whisking, slowly drizzle in about ½ cup of the warm heavy cream. Once fully combined, slowly whisk in the remaining heavy cream.
large egg yolks5
3
Strain the custard through a fine-mesh strainer into a 4-cup liquid measuring cup or large pitcher. Skim off any foam. Carefully divide among the ramekins. Add boiling water to the baking dish until it reaches halfway up the sides of the ramekins.
4
Transfer the baking dish with the ramekins to the oven and bake until the custard is barely set in the center, 40 to ⏱️ 45 minutes. Let the ramekins sit in the water bath for ⏱️ 10 minutes, then remove them to a rack to cool, about ⏱️ 1 hour. Refrigerate, covered, until completely chilled, 2 to ⏱️ 3 hours.
5
Just before serving, place the ramekins on a baking sheet. Sprinkle 1½ teaspoons granulated sugar on top of each. Use a kitchen torch to caramelize the sugar. Alternatively, broil the custards until the sugar is melted and golden brown, 3 to ⏱️ 4 minutes
Nutrition Facts
calories
584 Calories
fat Content
49 g
fiber Content
1 g
sugar Content
30 g
sodium Content
76 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
364 mg
carbohydrate Content
32 g
saturated Fat Content
29 g
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