Silky Pumpkin Creme Brulee
Servings 6 servings
Ingredients
For the Custard
- 2 ¼ cups heavy cream
- 6 large egg yolks
- ¾ cup pumpkin puree not pumpkin pie filling
- ⅓ cup granulated sugar
- 2 tablespoons light brown sugar packed
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Topping
- 6 tablespoons granulated sugar for torching, about 1 tablespoon per ramekin
Instructions
Make the Custard
- Whisk the egg yolks, granulated sugar, and brown sugar together until pale and smooth.
- Heat the heavy cream over medium heat until warming and just bubbling at the edges, without letting it boil.
- Slowly pour the hot cream into the yolks in a thin stream, whisking constantly. Whisk in the pumpkin puree, pumpkin pie spice, vanilla, and salt until smooth. For the silkiest result, pour the custard through a fine mesh strainer.
Bake and Chill
- Divide the custard among 6 shallow ramekins set in a baking dish. Pour hot water into the dish until it reaches halfway up the ramekins.
- Bake at 325 degrees F for 30 to 35 minutes, until the edges are set and the centers still jiggle slightly. Cool, then chill at least 4 hours or overnight.
Brulee the Tops
- Just before serving, sprinkle about 1 tablespoon of granulated sugar over each cold custard. Torch in slow circles until the sugar melts and turns glassy amber, or set under a high broiler for 1 to 2 minutes, watching closely. Let the sugar set for a minute before serving.
Notes
- Puree, not pie filling: Use pure pumpkin puree, never pre-sweetened pumpkin pie filling.
- Strain it: Pour the custard through a fine mesh sieve for a glass-smooth texture.
- No torch: Use a high broiler for 1 to 2 minutes, watching every second so the sugar doesn't burn.
- Make-ahead: Bake and chill un-torched custards up to 2 days ahead. Torch just before serving.