Pumpkin Creme Brûlée
Recipe By: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
I said 1 hour for the prep time but that is the amount of time it will take to get it into the oven. Remember it will still need to chill before you can eat it.
Ingredients
  • 2 cups milk or heavy cream
  • 4 whole cloves
  • ¼ cup brown sugar
  • 1 cinnamon stick
  • 1 vanilla bean, sliced in half lengthwise
  • 1 tablespoon pure vanilla extract
  • 4 egg yolks
  • 1 cup pureed pumpkin
  • sugar for caramelizing the top
Preparation Instructions
  1. First thing is to infuse the milk with the flavors you want to accompany the pumpkin. So gently heat the milk to a gentle simmer in a large saucepan over medium heat, add the cloves, vanilla bean and cinnamon stick. Set aside for about 20 minutes.
  2. Preheat oven to 300˚ and boil a kettle of water.
  3. In a medium mixing bowl whisk together the pumpkin, egg yolks and vanilla extract, until smooth.
  4. Slowly pour about ½ cup of the milk mixture into the pumpkin mixture, whisking while pouring.
  5. Then pour the pumpkin mixture slowly back into the milk mixture, whisking while pouring.
  6. Once the mixtures are fully mixed together, gently heat over medium heat until gently simmering.
  7. Simmer and stir for about 2 minutes.
  8. Carefully divide the mixture between 6 ramekins, then place the ramekins in a rimmed baking dish (I used 2 9x13 pans). Place them in the oven and then pour the boiling water from the kettle into the rimmed baking dish so that it comes about halfway up the sides of the ramekins.
  9. Close the oven and bake until set, about 20-25 minutes.
  10. Once set, turn the oven off and open the door a little until the dishes are about room temperature.
  11. Once they have cooled enough to be easily handled, you can remove the ramekins from the baking dishes and place them into the fridge to chill.
  12. Chill at least 6 hours but I prefer overnight.
  13. When ready to serve, sprinkle an even layer of granulated sugar over the top of a custard, then use a kitchen torch to burn the sugar. Do one at a time and then immediately serve.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/11/pumpkin-creme-brulee/