This pumpkin crème Brûlée is so delicious! It is an autumnal dessert enhanced with lovely warming spices that maximize its wonderful taste. Simple and quick – it took me just 7 minutes to prepare it plus around 30 minutes to cook. Here is the recipe and this the season by trying this treat:
- 1 ½ cups heavy cream
- 1 ½ teaspoon freshly grated cinnamon
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon freshly grated ginger
- ¼ teaspoon turmeric
- 5 egg yolks
- 1 teaspoon vanilla extract
- A pinch of salt
- 7 tablespoons pumpkin puree
- 1/3 cup granulated sugar
- 1 ½ tablespoon firmly packed light brown sugar
- To garnish: 4 teaspoons brown sugar or 4 teaspoons caramel sauce (optional)
- Preheat an oven to 300°F/ 150°C/Gas Mark 2. Boil a small pot with water (keep it boiling and hot until ready to use).
- In a small saucepan, pour the heavy cream and whisk in the spices.
- Place over medium-low heat and cook the cream mix until fizzes form around the edges of the dish and steam starts to increase from the surface, around 3 minutes.
- Remove and allow to cool at room temperature for 15 minutes.
- Next, in a large bowl, beat together the egg yolks, granulated sugar, salt, the 1 ½ tablespoon brown sugar, pumpkin puree, and vanilla extract until blended and well incorporated. Slowly add in the cream mix, stirring until combined.
- Pour the batter through a sieve set over a bowl. Split the mixture among four 8-fl.-oz. cup/ramekins/serving dishes and put in a large baking pan. Apply boiling water to fill the pot ½ up the sides of the cups/ramekins/serving dishes. Use an aluminum foil to cover the pan loosely. Bake until the custards are set around the edges, around 30 minutes.
- Once done, remove and place the ramekins on a wire rack; allow to cool at room temperature. Cover with plastic wrap and refrigerate for at least 3 hours before serving.
- Just before serving, sprinkle 1 teaspoon brown sugar over each custard or garnish with hot caramel sauce (if desired).