Serves 4
250 min
Pumpkin Pie Crème Brûlée
Recipe GLPRfee146347bf121
A luxurious dessert combining creamy pumpkin custard with a crispy caramelized sugar top. Made with pumpkin puree and warm spices, this crème brûlée is cooked low and slow using a water bath to achieve a silky, delicate texture that melts on the tongue. Perfect for fall entertaining.
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Ingredients
1½ cups heavy cream
1 tablespoon pumpkin pie spice
4 egg yolks
⅓ cup pumpkin puree
¼ cup coconut sugar
1 tablespoon coconut sugar (for topping)
½ teaspoon vanilla extract
pinch of sea salt
butter for greasing ramekins
Directions
Set up your water bath or sous vide immersion circulator, filling it with water until it reaches ¼ inch below the rim of your ramekins when arranged in the cooking vessel. Preheat to 195°F (90°C). Lightly butter the interior of four ramekins and arrange them in your water bath setup.
Pour the heavy cream into a small saucepan and whisk in the pumpkin pie spice. Place over medium-low heat, stirring occasionally, until the mixture steams and small bubbles begin to form around the edges, about 8–10 minutes. Do not boil.
While the cream heats, place the egg yolks, pumpkin puree, ¼ cup coconut sugar, vanilla extract, and sea salt in a mixing bowl. Using a whisk or hand mixer, beat the mixture until well combined and smooth, about 1–2 minutes.
Remove the cream from heat and let it cool for 1 minute. Slowly pour the warm cream into the egg and pumpkin mixture while whisking continuously to prevent the yolks from cooking. Whisk until completely blended and no streaks remain.
Strain the custard mixture through a fine-mesh sieve into a pouring vessel to remove any lumps or bits of cooked egg. Divide the custard evenly among the four prepared ramekins.
Cover each ramekin tightly with foil. Place them in the preheated water bath and cook for 90 minutes. The custards should jiggle very slightly at the center when gently shaken; they will set further as they cool.
Carefully remove the ramekins from the water bath and allow them to cool to room temperature, about 30 minutes. Refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.
Just before serving, blot any condensation from the surface of each custard with paper towels. Sprinkle 1 tablespoon of coconut sugar evenly over the surface of each custard. Using a kitchen torch held 2–3 inches above the surface, caramelize the sugar by moving the flame in circular motions until the sugar is golden brown and crispy, about 1–2 minutes. Allow the sugar to cool for 1 minute before serving.
