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Pumpkin Creme Brûlée

Everyone should experience caramelized sugar meeting rich pumpkin flavor in this creamy crème brûlée. It’s like a cozy, roasted squash dessert kissed with brown sugar and a touch of marshmallow sweetness—without a lot of hassle. It’s decadently smooth and effortlessly impressive.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 2 hours
Servings: 6 bowls
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Ingredients 

  • 600 g cream
  • 300 g pumpkin puree
  • 5 g vanilla extract
  • 120 g sugar
  • 4 g kosher salt
  • 9 egg yolks
  • 3 g pumpkin spice
Metric - US Customary

Instructions 

  • Preheat oven to 215°F/ 101℃. In a sauce pan, heat the cream to about 150°F/ 65℃ and set aside.
  • Combine eggs and sugar, whisk vigorously for 30 seconds until the mixture is slightly pale.
  • Whisk in the warm cream, pumpkin puree and pumpkin spice, and strain into a pourable container.
  • Pour into serving bowls and tightly wrap the top with plastic wrap. Poke 8 holes in the top.
  • Bake for 1 hour and 15 minutes at 215°F/ 101℃, until internal temp is 170-180°F/ 76-82℃.
  • Remove from the oven and place custards in the refrigerator for at least 2 hours.
  • When ready to eat, top with sugar in the raw and blowtorch the sugar until it caramelizes and forms a crunchy glass over the top.
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