Pumpkin Creme Brulee is the perfect fall dessert. I’ll show you how to make this great sugar crust without a kitchen torch.
Pumpkin Creme Brulee
I love a good crème brûlée when I’m out at a restaurant. There’s just something special about cracking that sugar topping. The firm, yet delicate burnt sugar on top is just so inviting. It’s like bubble wrap – how do you just not pop it?? To be honest, this was my first ever crème brûlée. I don’t own a Chef’s Torch
so I thought I’d never be able to make them. But then I saw a magazine that showed drizzled sugar over a crème brûlée and I knew I had to give these a shot at home! I was not disappointed! This pumpkin crème brûlée was amazing! I was able to accomplish a burnt sugar topping that drizzled over the edge and stand up for decorations! I loved all the fun designs doing a pour over sugar could create!
The burnt sugar is made just prior to serving, but the Pumpkin Creme Brulee can be made a day in advance and refrigerated overnight. Just add the burnt sugar to the cups that you are going to eat. If you don’t eat them, the sugar will melt again and get really gross. (Trust me on that one.)
** WARNING!** The sugar takes a few minutes to melt, but once you see it turn amber color, it’s done. I’ll burn very, very quickly!! You must stop the cooking ASAP in the cold water or it will burn in the pan and get really gross. (Trust me on this – again.)
I made my sugar designs three different ways –
- I drizzled it over top allowing it to drip over the edges and harden.
- I made a template of the size of the bowl on parchment paper and then drizzled the sugar in a circular pattern inside the template. Once it was cool and hard, I transferred it to the bowl.
- Similar to the circle, I drizzled the sugar in a straight design and allowed it to cool and harden. Then I stood it up in the crème brûlée for a tall fan effect.
If you get adventurous and don’t mind hot fingers, you can also pull and shape your sugar as it cools but before it hardens. I’m a wuss and my attempts quickly failed.
Which is your favorite? I think they all look pretty neat.
Pair your Pumpkin Creme Brulee with a hot Pumpkin Spice Coffee.
Here’s a few more pumpkin treats you might enjoy: Poached Pear and Pumpkin Bread, Pumpkin Muffins with Sugared Pepita Seeds, or Oatmeal Raisin Pumpkin Pudding Cookies.
Pumpkin Crème Brûlée
There’s no need for a blow torch with this recipe. Perfect Pumpkin Creme Brulee with a burnt sugar topping.
Ingredients
For the Creme Brulee
- 2 cups heavy cream
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground clove
- 2 teaspoons vanilla
- 5 large egg yolks
- 1/2 cup brown sugar
- Pinch of salt
For the Sugar Topping
- 1 cup sugar
- 1/2 teaspoon lemon juice
Instructions
For the creme brulee
- Preheat oven to 325 deg F. Place 6 ramekins into one or two baking dishes. Prepare a kettle of boiling water.
- Whisk cream, pumpkin, and spices in a medium saucepan until blended. Heat just until simmering; remove from heat.
- Put vanilla, egg yolks, brown sugar, and the salt in a bowl; whisk to blend. Temper the eggs with 1/4 of the hot milk mixture, then stir all of the egg into the cream mixture.
- Fill dishes in baking pan. Add enough boiling water to pan to come halfway up sides of dishes.
- Bake 35 minutes or until edges of custard are set (a thin knife inserted near edges should come out clean) but centers are slightly softer. Remove pan from oven; carefully lift dishes to a wire rack to cool completely. Cover with plastic wrap and chill at least 4 hours or overnight.
- Remove the creme brulee from the fridge to come to room temperature.
For the sugar topping
- Add 2 inches of water to your kitchen sink and use a small, shallow frying pan that will fit flat into the sink.
- Combine the sugar and lemon juice in the small, shallow frying pan or pot and melt over medium heat. Stir the sugar around the edges until it turns a light amber color. Remove it from the heat and cool it in the water in the sink to stop the cooking.
- Immediately drizzle the sugar over the creme brulee or make designs on parchment paper. Cool and serve. Once the sugar is added, it must be eaten or the sugar will melt.
Notes
Recipe from Woman’s Day.
Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.
This is a really interesting method. I don’t have a torch either and the one time I tried to do the under the broiler method ended in disaster. I’m definitely going to keep this in mind!
~Visiting from The Weekend re-Treat~
Yes, that sugar can burn quickly and with such little control under the broiler, I’m sure there are bound to be some issues.
Yes love it! Wish I had some right now! Thanks for sharing!
I’m sure you’ll enjoy it when you make it.
creme brulee is one of my all time favorite treats – LOVE this pumpkin version
My husband and I love all kinds of creme brûlée! I cannot wait to try this recipe! 🙂
Please let me know how it turns out!
Creme brulee is my absolute favorite dessert! I’ve never thought to make a pumpkin version. This is definitely going on my list for fall baking.
I hope you like it. I was venturing out of my comfort zone by playing with the flavor, but it worked well.
I think I would be a wuss with the hot sugar as well. 🙂 They look amazing, you are so talented!! I went into the garage and “borrowed” my husband’s mini blow torch so I could make creme brulee. It now has a new home hidden in a kitchen cupboard….shhh don’t tell him 😉
To be honest, the torches kinda scare me… This was a great alternative, but I did miss that smooth glass topping.
Your blog is incredible! I can not wait to tell my sister she is a huge baker and will love your site. Visiting from Marvelous Mondays.
Easy Life Meal and Party Planning
Thanks so much for stopping by. I hope she likes it as well.
looks fabulous and such wonderful photos~
Thanks so much. I’ve worked hard for two years to improve my food photography.
Oh wow… this looks amazing! I never thought to make a pumpkin creme brulee before! 😉 And the caramelized sugar? Clever!
Thank you for sharing at Marvelous Mondays this week!
that looks amazing!! Seriously Amazing!!! You’ve been featured today at Nap-Time Creations!!! I’ve shared it on all my social media… please feel free to reshare or tweet :o) thanks for linking up to Tasteful Tuesdays! Emily
Thanks so much for the feature! I hope you have a great weekend!
Oh boy do I ever want this right now! Thanks for linking up with What’s Cookin’ Wednesday!
I loooove this Karyn!
Wow, a healthy take on creme brulee. Gotta try this. Yum!