Crème brûlée is one of my favorite desserts. I also love pumpkin, but I never knew you could make a mash-up dessert like Pumpkin Crème Brûlée...until now!
This recipe is absolutely mesmerizing. You still get the satisfying crunch of the brûlée crust on top, with a slightly thicker creamy filling. Crème brûlée is actually really easy to make, so why not try this yummy dessert tonight?
- 3 egg yolks
- 1/2 cup brown sugar
- 1 cup heavy cream
- 1 cup pumpkin puree
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup white sugar
Preheat the oven to 325 degrees.
Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
Divide pumpkin mixture between (5-inch) ramekins about 1/2 inch from the top.
Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
Sprinkle about 1 tablespoon of sugar onto each crème brûlée. Melt the sugar with a culinary torch until crisp and dark brown. Allow to cool before serving.