Pumpkin Creme Brulee Recipe
A eggetarian French recipe with -/2 heavy whipping cream, pumpkin puree, brown sugar (demerara sugar) - (light brown sugar. Ready in 40 min, serves 8.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Pumpkin Crème Brulee first preheat the oven to 160 deg C
pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon) - 2
If you do not have the pumpkin spice mix handy, grind a mix of nutmeg, cinnamon, dried ginger powder in equal quantity and use 1/4 spoon of it
pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon) - 3
Whisk the egg yolks and 1/3 cup sugar in a heat proof bowl, with the help of a hand mixer
brown sugar (demerara sugar) - (light brown sugar(1/3 cup)egg yolks(4)tablespoons sugar - (light brown) for topping(9) - 4
Warm the cream in a heavy bottom pan/saucepan till the small bubbles just start appearing around the edge
-/2 heavy whipping cream(1 cups) - 5
Add the pumpkin pie spice mix, stir and keep aside for 8-10 minutes to cool a bit
pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon) - 6
Whisking continuously, gradually add the cream to the egg yolk mixture till it is fully incorporated
-/2 heavy whipping cream(1 cups) - 7
Mix in the pumpkin puree
pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon) - 8
Pour the mixture into about 8-9, 3 ounce (mini) ramekins (or 5-6 large ramekins)
- 9
Place them on cake pan or a roasting pan
- 10
Pour hot water in the pan till it comes halfway up the sides of the ramekins
- 11
Bake for about 20-25 minutes till the custard is almost set but is still wobbly in the centre
- 12
(Timing may change depending on the ramekin size and efficiency of the oven)Carefully take out the ramekins from the oven and from the pan
- 13
Cool on a wire rack for 10-12 minutes
- 14
Refrigerate for at least 2 hours or up to 2-3 days (when you are making the brulee in advance
- 15
Remove the crème brulee from the refrigerator for about 10-15 minutes before serving
- 16
Spread 1 tablespoon sugar on top of each custard filled ramekin
brown sugar (demerara sugar) - (light brown sugar(1/3 cup)tablespoons sugar - (light brown) for topping(9) - 17
Using a blowtorch, melt and caramelise the sugar
brown sugar (demerara sugar) - (light brown sugar(1/3 cup)tablespoons sugar - (light brown) for topping(9) - 18
You can alternatively broil the crème brulee in oven to caramelise the sugar
brown sugar (demerara sugar) - (light brown sugar(1/3 cup)tablespoons sugar - (light brown) for topping(9) - 19
Keep the creme brulee aside for 5 minutes before serving to get the crunchy top layer
- 20
Serve Pumpkin Creme Brulee Recipe after a meal of French Onion Soup Recipe, Cauliflower Au Gratin Recipe, or French Onion Chicken Recipe and baguette bread
pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon)
Nutrition Facts
Per serving
Rate this recipe
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Pumpkin Creme Brulee Recipe
A eggetarian French recipe with -/2 heavy whipping cream, pumpkin puree, brown sugar (demerara sugar) - (light brown sugar. Ready in 40 min, serves 8.
Curated byLucas Dubois🇫🇷
Directions
20 steps- 1
To begin making the Pumpkin Crème Brulee first preheat the oven to 160 deg C
pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon) - 2
If you do not have the pumpkin spice mix handy, grind a mix of nutmeg, cinnamon, dried ginger powder in equal quantity and use 1/4 spoon of it
pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon) - 3
Whisk the egg yolks and 1/3 cup sugar in a heat proof bowl, with the help of a hand mixer
brown sugar (demerara sugar) - (light brown sugar(1/3 cup)egg yolks(4)tablespoons sugar - (light brown) for topping(9) - 4
Warm the cream in a heavy bottom pan/saucepan till the small bubbles just start appearing around the edge
-/2 heavy whipping cream(1 cups) - 5
Add the pumpkin pie spice mix, stir and keep aside for 8-10 minutes to cool a bit
pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon) - 6
Whisking continuously, gradually add the cream to the egg yolk mixture till it is fully incorporated
-/2 heavy whipping cream(1 cups) - 7
Mix in the pumpkin puree
pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon) - 8
Pour the mixture into about 8-9, 3 ounce (mini) ramekins (or 5-6 large ramekins)
- 9
Place them on cake pan or a roasting pan
- 10
Pour hot water in the pan till it comes halfway up the sides of the ramekins
- 11
Bake for about 20-25 minutes till the custard is almost set but is still wobbly in the centre
- 12
(Timing may change depending on the ramekin size and efficiency of the oven)Carefully take out the ramekins from the oven and from the pan
- 13
Cool on a wire rack for 10-12 minutes
- 14
Refrigerate for at least 2 hours or up to 2-3 days (when you are making the brulee in advance
- 15
Remove the crème brulee from the refrigerator for about 10-15 minutes before serving
- 16
Spread 1 tablespoon sugar on top of each custard filled ramekin
brown sugar (demerara sugar) - (light brown sugar(1/3 cup)tablespoons sugar - (light brown) for topping(9) - 17
Using a blowtorch, melt and caramelise the sugar
brown sugar (demerara sugar) - (light brown sugar(1/3 cup)tablespoons sugar - (light brown) for topping(9) - 18
You can alternatively broil the crème brulee in oven to caramelise the sugar
brown sugar (demerara sugar) - (light brown sugar(1/3 cup)tablespoons sugar - (light brown) for topping(9) - 19
Keep the creme brulee aside for 5 minutes before serving to get the crunchy top layer
- 20
Serve Pumpkin Creme Brulee Recipe after a meal of French Onion Soup Recipe, Cauliflower Au Gratin Recipe, or French Onion Chicken Recipe and baguette bread
pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon)
About this recipe
A eggetarian French recipe with -/2 heavy whipping cream, pumpkin puree, brown sugar (demerara sugar) - (light brown sugar. Ready in 40 min, serves 8.
Nutrition Facts
Per serving (8 servings)
Rate this recipe
