Experience a taste of fall with this delectable recipe for Pumpkin Crème Brûlée. This classic French dessert is given a seasonal twist with the addition of pumpkin puree, creating a rich and creamy custard with a hint of cinnamon and nutmeg. The pumpkin custard is then topped with a layer of caramelized sugar, giving it a satisfying crack when you dig in with your spoon. Perfect for a special occasion or as a unique dessert option for Thanksgiving, this Pumpkin Crème Brûlée is sure to impress.
What is the difference between Crème Brûlée and Pumpkin Crème Brûlée?
Crème Brûlée is a classic French dessert that is made of a creamy custard base with a caramelized sugar top. Pumpkin Crème Brûlée is a variation of the classic recipe that incorporates pumpkin puree into the custard base, giving it a slightly different flavor and a hint of seasonal spices such as cinnamon and nutmeg.
Can I use a different type of sugar for the caramelized top?
Yes, you can use a different type of sugar for the caramelized top. The traditional recipe calls for white granulated sugar, but you can also use brown sugar, raw sugar, or even honey for a unique flavor. Keep in mind that the texture and color of the caramelized top will vary depending on the type of sugar used.
Can I use a different type of dairy for this recipe?
Traditional Crème Brûlée is made with heavy cream, but you can experiment with different types of dairy for this recipe. For a lighter option, you can use whole milk or a combination of milk and cream. For a non-dairy version, you can use coconut milk or almond milk, but keep in mind that the texture and flavor may be slightly different. Be sure to also adjust the quantity of sugar accordingly, as non-dairy alternatives are usually sweeter.
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Pumpkin Crème Brûlée
- 3 tbsp powdered sugar
- 4 large egg yolks
- 1 cup heavy cream
- ½ cup milk
- ½ cup pumpkin puree
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- 4 tsp granulated sugar
- Preheat your oven to 300 0F.
- Arrange 8 crème brûlée ramekin dishes in a large baking dish.
- In a bowl, add powdered sugar and egg yolks and beat until aslightly thick mixture forms. Set aside.
- In a small pan, add cream and almond milk over medium-high heatand cook until just beginning to bubble, stirring frequently.
- Remove from the heat.
- Slowly, add the egg mixture into cream mixture, beatingcontinuously until well combined.
- Add pumpkin puree, vanilla extract, pumpkin pie spice and saltand beat until well combined.
- Transfer the mixture into the ramekins about ¾ full.
- Add cold water in the baking dish, about halfway of theramekins.
- Bake for about 30-40 minutes.
- Remove from oven and transfer the ramekins into therefrigerator for at least 4 hours.
- Just before serving, sprinkle the ramekins with granulatedsugar evenly.
- Holding a kitchen torch about 4-5-inch from top, caramelize theErythritol for about 2 minutes.
- Set the ramekins aside for about 8-10 minutes before serving.