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Pumpkin Spice Crème Brûlée

Pumpkin Spice Crème Brûlée
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Indulge in the warmth of fall with this delightful Pumpkin Spice Crème Brûlée. This creamy custard, infused with real pumpkin and aromatic spices such as cinnamon and nutmeg, is elegantly served in charming mini pumpkins. The satisfying crack of the caramelized sugar topping adds a delightful contrast, making each bite an experience to savor. Perfect for gatherings or cozy evenings at home, this dessert is sure to impress family and friends alike. With its easy preparation and make-ahead convenience, you can enjoy the rich flavors of autumn without any fuss.

Ingredients

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  • 2 cups heavy cream
  • 2 teaspoons vanilla bean paste
  • 5 egg yolks
  • ⅓ cup granulated sugar
  • ⅔ cup pumpkin puree
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • tiny pinch ground cloves
  • 3–4 small-medium pumpkins (washed, tops cut off, hollowed out)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a saucepan over medium heat, warm the heavy cream with vanilla bean paste and salt.
  3. Whisk egg yolks and granulated sugar in a separate bowl until blended.
  4. Gradually add the warm cream mixture to the egg mixture while whisking continuously.
  5. Fold in pumpkin puree and spices gently.
  6. Pour custard into hollowed-out mini pumpkins, filling them three-quarters full, and place in a water bath on a baking tray.
  7. Bake for 60-65 minutes until set but slightly jiggly in the center.
  8. Cool completely before refrigerating for at least four hours or overnight.
  9. Before serving, sprinkle sugar on top and caramelize using a kitchen torch or broiler.

Nutrition

Find it online: https://quickfoodjournal.com/pumpkin-spice-creme-brulee/