Pumpkin Crème Brûlée

Ingredients

• 2 cups Heavy cream
• 1/2 cup Pumpkin purée
• 5 Large egg yolks
• 1/3 cup Granulated sugar
• 2 tsp Vanilla extract or vanilla bean paste
• 1/2 tsp Ground cinnamon
• 1/8 tsp Ground ginger
• 1 pinch Freshly grated nutmeg
• 1/4 tsp Fine sea salt
• 5-6 tbsp Granulated or superfine sugar for brûlée tops

Instructions

1. Preheat oven to 325°F (163°C).
2. Arrange six 4–6 oz ramekins in a deep roasting pan.
3. Heat cream in a saucepan until steaming, with small bubbles around the perimeter. Do not boil.
4. Whisk together pumpkin purée, egg yolks, sugar, vanilla, cinnamon, ginger, nutmeg, and salt.
5. Very slowly whisk the hot cream into the yolk mixture to temper gradually. Do not pour too fast or the eggs will scramble.
6. Strain the mixture through a fine-mesh sieve for the smoothest custard.
7. Divide the mixture evenly among the ramekins.
8. Add hot water to the roasting pan until the water reaches approximately halfway up the sides of the ramekins.
9. Bake for 35–45 minutes. The edges should be set and the centers should still wobble gently like soft gelatin. Do not bake until rigid.
10. Remove ramekins from the water bath carefully. Cool for approximately 30 minutes.
11. Refrigerate for a minimum of 4 hours or overnight.
12. Before serving, blot any condensation from the surface if present.
13. Add a thin even layer of sugar — approximately 2–3 tsp per ramekin.
14. Caramelize with a kitchen torch until amber and glassy.
15. Allow 1–2 minutes for the sugar shell to harden before serving.

Nutrition

Chef's Notes

Safety warnings: The water bath will be very hot — use oven mitts and remove ramekins carefully. The kitchen torch produces an open flame — keep away from flammable materials. Caramelized sugar is extremely hot and can cause burns — do not touch. Do NOT use pumpkin pie filling as a substitute for pumpkin purée — it contains added sugar and spices that will throw off the custard ratio. Store chilled before brûléeing; ideally caramelize just before serving.

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