Thursday, October 20, 2011

Pumpkin Crème Brûlée

Day 4 of Pumpkin week and I’m bringing you a fancy restaurant favourite, Pumpkin Crème brûlée.


It’s always been kind of a snooty dessert that you could only get at the fanciest of restaurants but I wanted to show you that you can make this dessert at home.  You just need a little more patience with the amount of time required.  Lots of waiting!


  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/8 teaspoon cinnamon
  • 2 pinches nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup canned pumpkin puree
  • 1/3 cup coarse sugar or raw sugar


  1. Preheat the oven to 300 degrees F.
  2. In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
  3. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4  to 6 ovenproof ramekins and arrange in a hot water bath.
  4. Bake in the center of the oven until almost set but still a bit soft in the center, 40 minutes. The custard should move a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes.
  5. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
  6. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.


So I guess I didn’t cook it long enough, so it was a bit runnier in the middle.  My smaller ramekins were perfect.  Another 10 minutes in the oven should have done it.  The taste however, fabulous!

See, you can make anything with pumpkin!

Thanks for looking!

Next up: Pumpkin Panna Cotta

Linking with:
Full Plate Thursday
It's a Keeper Thursday
Strut Your Stuff
A Glimpse Inside
Sweet Treat Thursday


  1. wow look at YOU...I wanted to do this for the fall but I am sure I won't have time...I have seen it put in a mini pumpkin and baked too isn't that a cool way to serve it! This looks great - how yum yum.

  2. Now I really need to make creme brulee! I've been wanting to for awhile. This looks delicious. :)

  3. What a beautiful dessert. I just love Brulee and a Pumpkin Creme Brulee is wonderful! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  4. What a nice recipe this is and perfect for this time of year. Anyone having a Fall dinner party would do well to make this for their guests, it would be a show stopper.

  5. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you will have a great week and enjoy your new Red Plate!
    Miz Helen