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Pumpkin Crème Brûlée

Pumpkin Crème Brûlée
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Indulge in the cozy flavors of fall with this Pumpkin Crème Brûlée recipe, a delightful twist on the classic French dessert. This creamy custard is infused with rich pumpkin puree and warm spices like cinnamon and ginger, creating an irresistible treat that’s perfect for seasonal gatherings or intimate evenings at home. The signature caramelized sugar topping adds a satisfying crunch that contrasts beautifully with the velvety filling. Whether served in festive mini pumpkins or elegant ramekins, this dessert is sure to impress your guests and satisfy your sweet cravings.

Ingredients

Scale
  • 4 Mini Pumpkins (or ramekins)
  • 2 cups Heavy Cream
  • 1/3 cup Granulated Sugar (plus extra for topping)
  • 4 large Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Salt

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. If using mini pumpkins, cut off the tops, scoop out seeds, and place them upright in a baking dish. For ramekins, arrange them in the dish.
  3. In a mixing bowl, whisk together egg yolks and granulated sugar until combined. Add heavy cream, pumpkin puree, vanilla extract, cinnamon, ginger, and salt; mix until smooth.
  4. Pour the custard mixture into the prepared pumpkins or ramekins.
  5. Pour hot water into the baking dish until it reaches halfway up the sides of your containers.
  6. Bake for about 30 minutes until set but slightly jiggly in the center.
  7. Cool at room temperature, then refrigerate for at least two hours.
  8. Before serving, sprinkle sugar on top and caramelize using a kitchen torch or broiler.

Nutrition

Find it online: https://mealsbysophie.com/pumpkin-creme-brulee/