Description
Experience the essence of fall with this delightful Pumpkin Crème Brûlée, a decadent dessert that pairs creamy custard with the warm flavors of pumpkin and spices. This elegant dish features a perfectly caramelized sugar crust, making it an impressive treat for gatherings or cozy weeknight indulgences. Easy to prepare and make-ahead friendly, this recipe transforms simple ingredients into a rich, flavorful masterpiece that showcases pumpkin beyond traditional pies.
Ingredients
Scale
- 4 Mini Pumpkins (or ramekins)
- 2 cups Heavy Cream
- 1/3 cup Granulated Sugar (plus extra for topping)
- 4 large Egg Yolks
- 1 tsp Vanilla Extract
- 1 cup Pumpkin Puree
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Salt
Instructions
- Preheat your oven to 325°F (163°C). If using mini pumpkins, cut off the tops and scoop out the insides.
- In a saucepan, heat heavy cream and granulated sugar over medium heat until sugar dissolves.
- In a mixing bowl, whisk egg yolks, vanilla extract, pumpkin puree, spices, and salt until combined.
- Gradually pour warm cream into the egg mixture while whisking continuously.
- Fill mini pumpkins or ramekins with the custard mixture and place them in a baking dish with hot water halfway up the sides.
- Bake for about 30 minutes until set but slightly jiggly in the center. Chill for at least two hours.
- Before serving, sprinkle sugar on top and caramelize using a kitchen torch or under a broiler.
Nutrition
- Serving Size: 1 mini pumpkin (150g)
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 220mg