Pumpkin Spice Crème Brûlée

Why Make This Recipe

Pumpkin Spice Crème Brûlée is a delightful twist on the traditional French dessert. This creamy, custard-based treat combines the cozy flavors of pumpkin spice with the rich and luscious texture of crème brûlée. Perfect for fall gatherings or a special dinner, this dessert captures the essence of autumn in every spoonful. It’s not just about satisfying your sweet tooth; it’s an experience. The crispy caramelized crust contrasts wonderfully with the creamy custard, leaving you with a perfect balance of flavors and textures. Making this recipe will impress your friends and family and bring the warmth of the season to your table.

How to Make Pumpkin Spice Crème Brûlée

Ingredients

To make Pumpkin Spice Crème Brûlée, you will need the following ingredients:

• 2 cups heavy cream (470g)
• 2 teaspoons vanilla bean paste
• 5 egg yolks (95g)
• ⅓ cup granulated sugar (67g) and more for topping
• ⅔ cup pumpkin puree (160g)
• ¼ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Tiny pinch of ground cloves
• 3-4 small-medium pumpkins (about 5 ½ inches wide and 3 inches tall): washed, with tops cut off and hollowed out

Directions

Follow these simple steps to create your Pumpkin Spice Crème Brûlée:

Do Ahead

Start by preparing your custard ahead of time. This will allow the flavors to meld together perfectly.

1. Make the Custard:

   • In a saucepan, mix the heavy cream, vanilla bean paste, pumpkin puree, kosher salt, and all the spices (cinnamon, ginger, nutmeg, cloves). Heat the mixture over medium heat until it is warm but not boiling. Stir frequently to avoid burning the cream.
   • In a separate bowl, whisk together the egg yolks and granulated sugar until well blended and slightly pale.
   • Slowly pour the warm cream mixture into the egg mixture while whisking continuously. This helps temper the eggs and prevents them from scrambling. Once fully combined, pass the mixture through a fine strainer into another bowl. This step ensures your custard will be silky-smooth.

2. Bake:

   • Preheat your oven to 325°F (160°C).
   • Prepare your hollowed-out pumpkins by placing them into a baking dish. Pour the custard mixture into the pumpkins, filling them about three-quarters full.
   • Add hot water to the baking dish until it comes halfway up the sides of the pumpkins. This water bath helps cook the custard evenly and prevents it from cracking.
   • Bake the custards in the oven for about 30-35 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let them cool completely before refrigerating for at least 2 hours or up to one day.

3. Brûlée:

   • Once your custards are chilled, remove them from the refrigerator.
   • Use a kitchen torch or broiler to caramelize the sugar on top. Sprinkle a thin layer of granulated sugar over each custard. Using a kitchen torch, move the flame over the sugar until it melts and turns golden brown, creating a crispy top.
   • If using a broiler, place them under the broiler for a few minutes, watching carefully to prevent burning.

How to Serve Pumpkin Spice Crème Brûlée

Serving your Pumpkin Spice Crème Brûlée is a joy! Place each baked pumpkin on a plate for an enticing presentation. You can sprinkle a little extra cinnamon on top for decoration. Using a small spoon, crack the caramelized layer on top, then scoop out some of the creamy custard underneath. The pumpkin itself can also be a wonderful bowl, making your dessert look beautiful and rustic.

This dish pairs well with whipped cream flavored with a hint of vanilla or more pumpkin spice. You can also serve it alongside a hot cup of coffee or tea for a delightful contrast.

How to Store Pumpkin Spice Crème Brûlée

If you have any leftovers, storing them is easy. Just cover the tops of the pumpkins loosely with plastic wrap or place them in an airtight container. Keep them in the refrigerator for up to 2-3 days. When you’re ready to serve again, just brûlée the tops as you did before to maintain that delightful crispy layer.

Tips to Make Pumpkin Spice Crème Brûlée

• Choosing Pumpkins: Look for small to medium pumpkins that are firm and sturdy. They should be smooth and free of blemishes. Avoid those that feel too soft or have dark spots.

• No Torch? No Problem: If you don’t have a culinary torch, you can still achieve a caramelized crust by using your oven’s broiler. Just keep a close watch to avoid burning.

• Be Careful with Tempering: Adding hot cream to cold eggs too quickly can cause the eggs to scramble. Always add it slowly while whisking continuously.

• Let it Chill: The longer your custards sit in the refrigerator, the better the flavors develop. Allowing them to chill overnight will enhance the taste significantly.

• Use Fresh Spices: For the best flavor, use freshly ground spices if possible. Store-bought ground spices can lose potency over time.

Variation

While Pumpkin Spice Crème Brûlée is delightful as is, you can also experiment with different flavors! Try adding additional ingredients to create variations:

• Maple Pecan: Add a few tablespoons of pure maple syrup to the custard mixture and top with crushed pecans before brûléeing for a delightful crunch.

• Chocolate Hazelnut: Infuse the cream with chocolate by adding high-quality cocoa powder. Top with crushed hazelnuts for a rich, nutty dessert.

• Vanilla Chai: Replace the pumpkin puree with a chai spice blend and a bit of warm milk for a cozy vanilla chai crème brûlée.

FAQs

How can I tell if my custard is done cooking?

The custard is done when the edges are set, but the center still has a slight jiggle. This means it will continue to set as it cools.

Can I make this recipe ahead of time?

Absolutely! You can prepare the custard a day in advance and brûlée it right before serving.

What if I don’t have vanilla bean paste?

You can substitute it with pure vanilla extract; however, you may need to use more to achieve a similar flavor. Typically, one tablespoon of extract will work in place of one teaspoon of bean paste.

How do I store the leftover brûlée tops?

If you have extras, you can melt more sugar on top right before serving for that signature crispy topping. Just remember, once the sugar is melted and set, it won’t stay crispy for long.

Making Pumpkin Spice Crème Brûlée is a charming, delicious way to celebrate the fall and impress your guests. The creamy pumpkin custard combined with the crunchy caramel top is sure to leave everyone asking for seconds. Happy baking!

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