Pumpkin and Brown-Sugar Crème Brûlée

Pumpkin and Brown-Sugar Crème Brûlée

A delicious and decadent dessert with an autumn twist. Recipe adapted from Bon Appétit, November 2008



  1. Preheat oven to 325ºF.
  2. In a medium-sized bowl mix:
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar, light , packed
    • 15 oz pumpkin purée
  3. Whisk in:
    • 5 egg yolks
    • 2 tsp vanilla extract
    • 1 tsp cinnamon, ground
    • 1/4 tsp cardamom, ground
    • 1/4 tsp allspice
    • 1/4 tsp cloves, ground
    • 1/4 tsp salt
  4. In a medium-sized sauce pan, whisk until just about to boil:
    • 3 cup heavy cream
  5. Gradually whisk hot cream into pumpkin mixture.
  6. Pour the pumpkin mixture through a small strainer and divide mixture among eight 5x1-inch ramekins.
  7. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins.
  8. Bake until custards are just set in center, about 35 minutes.
  9. Chill custards until cold, about 6 hours. This can be made 2 days prior to serving. Just keep the ramekins covered and chilled.
  10. Prior to serving, sprinkle over pumpkin custard in the ramekins:
    • 1/4 cup granulated sugar , (1 TBS per ramekin)
  11. Using a kitchen torch, melt sugar until deep amber. You can also use the broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with sugar and melt directly under broiler until deep amber.
  12. Refrigerate 15 minutes to allow sugar to harden. They can be made 1 hour ahead. Keep chilled.

Pumpkin and Brown-Sugar Crème Brûlée Detail

Prep Time: 10 min
Cook Time: 35-50 min
Inactive Time: 6 hours chill time
Difficulty: Intermediate
Servings: 8
Serving Size: 1 ramekin

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