A nice twist on this ultra-creamy dessert, this pumpkin crème brulee recipe is full of flavor. From the creamy inside to the crusty sugary top, your guests will love it.
This recipe makes about 6-8 desserts, depending on the size of your ramekins.
Preheat your oven to 350 F.
Place the 2 cups of cream in a medium saucepan. On medium heat, warm the cream until it starts to steam.
Meanwhile, combine the pumpkin puree, vanilla, cinnamon and nutmeg. Stir until fully combined.
In another mixing bowl, whisk the egg yolks and white sugar.
Remove the cream from heat and combine with the egg mixture. Once the cream and eggs are combined, add to the pumpkin mixture. Stir until well combined
Place your ramekins onto a baking sheet and fill each evenly with mixture. Then fill the bottom of the sheet with water, so the ramekins are sitting in water.
Place in a 350 F oven and bake for about 30 minutes.
Let the ramekins cool slightly and then cover and place in the fridge to chill and set. Chill for 2-3 hours.
One of the tastiest things about crème brulee is the sugar crust on top. We are using raw sugar to create a lovely browned top to our brulee. You can also use brown sugar, but you have to make sure you remove all the lumps or it will burn. Just sprinkle your sugar lightly over the top of each ramekin. If you are using a blow torch, hold it so the flame just touches the sugar and wait until the sugar bubbles and darkens. If you’re using the broiler setting of your oven, broil for a few minutes until sugar bubbles and darkens. Chill the dessert for about 20 minutes (or longer if you’re not serving it right away) and serve.