Pumpkin Spice Crème Brûlée
A luxurious twist on the classic French dessert, this Pumpkin Spice Crème Brûlée brings all the warmth of fall to your table. With its silky pumpkin custard base and crisp caramelized sugar topping, this treat is elegant yet comforting — perfect for autumn gatherings or any time you’re craving something special.
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
About 1 hour 5 minutes (plus chilling time)
Servings:
6 individual ramekins
Ingredients
- 1 ½ cups half-and-half
- 1 ½ cups heavy cream
- 3 tablespoons canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 5 large egg yolks
- 4 tablespoons granulated sugar (for the custard)
- 6 tablespoons granulated sugar (for the topping)
Equipment
- 6 (4-ounce) ramekins
- 1 kitchen torch (or oven broiler)
- Baking sheet
- Whisk
- Fine-mesh strainer (optional, for a smoother texture)
Instructions
1. Preheat and Prepare
Preheat your oven to 300°F (150°C). Arrange six ramekins on a baking sheet.
2. Heat the Cream
In a medium saucepan over medium heat, combine the half-and-half, heavy cream, pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg. Stir gently and bring to a light simmer — do not let it boil. Once hot, remove from heat and set aside.
3. Whisk the Yolks
In a medium bowl, whisk together the egg yolks and 4 tablespoons of sugar until the mixture becomes pale yellow and slightly thickened.
4. Temper the Eggs
Slowly pour about 1 cup of the hot cream mixture into the egg mixture while whisking constantly. This prevents the eggs from scrambling. Then, gradually add the tempered egg mixture back into the remaining cream in the saucepan, whisking until smooth.
5. Cook the Custard
Place the saucepan back on low heat. Stir continuously until the mixture slightly thickens and coats the back of a spoon, about 4–5 minutes. Do not boil.
6. Bake
Evenly divide the custard among the six ramekins. Place the ramekins on a baking sheet and bake for 40–50 minutes, or until the edges are firm but the centers still have a gentle jiggle.
7. Chill
Transfer ramekins to a wire rack to cool for 30 minutes, then refrigerate for at least 4 hours or overnight until fully set.
8. Caramelize the Sugar
Right before serving, sprinkle 1 tablespoon of sugar evenly over each custard.
Using a kitchen torch, melt the sugar until it forms a crisp, golden crust. Alternatively, you can place the ramekins under a broiler for 2–3 minutes, watching closely to prevent burning.
9. Serve
Allow the caramelized sugar to cool for a minute or two, then crack through the golden top and enjoy your perfectly creamy pumpkin crème brûlée!
Tips & Make-Ahead
- This dessert can be prepared up to 3 days in advance. Store the baked custards (without the caramelized sugar) in the refrigerator, tightly covered.
- Add the sugar topping and brûlée just before serving for the best texture.
- For an ultra-smooth custard, strain the mixture through a fine sieve before baking.
Nutrition (Per Serving)
Calories: 361 kcal | Carbohydrates: 12g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 267mg | Sodium: 55mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2472 IU | Calcium: 129mg | Iron: 1mg