Pumpkin Creme Brulee Recipe

I know how much my dear Tracy loves that crisp topping of a good creme brulee.  So I know she’ll be drooling all over her apron (yes, she wears an apron while sitting in front of the computer) when she reads this Pumpkin Creme Brulee recipe.  This one comes from the ever-so-lovely Ritz-Carlton Resort in Palm Beach, Florida.

Over at the Ritz, they serve it with pistachio biscotti and orange confit, feel free to duplicate or just serve it with a spoon.

Pumpkin Creme Brulée

  • 2 cups heavy cream
  • 3-1/4 cup sugar, plus 4 teaspoons
  • 8 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1 cup mashed cooked pumpkin

Preheat the oven to 325 degrees F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan (or use 8 individual oven-safe bowls).

In a medium saucepan, combine the cream, and 1/4 cup granulated sugar. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Remove from heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are set in the center but not stiff, approximately 50 minutes. Cover and refrigerate until well chilled, at least 3 hours or overnight.

Dust each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes). Place on small dessert plates on a paper doily, and serve.

Makes 6 servings.

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