I have another Crème Brûlée flavor to add to the blog today! This particular Autumn-themed Crème Brûlée is flavored with pumpkin, cinnamon, and nutmeg. One of the things I love about Crème Brûlée is that it can be made the day before. Just make sure you don’t caramelize the top until right before serving. As the sugar sits over time, it takes in moisture and softens. For Crème Brûlée lovers like me, here are other versions to try: Dark Chocolate, Green Tea, and Vanilla Bean.
Be very careful not to get any water inside the ramekins as you transfer them to the oven.
If you don’t have a torch to caramelize the sugar, stick the ramekins under a broiler just until the top caramelizes to a deep golden brown. Make sure the custard is completely chilled before caramelizing the top.
Pumpkin Crème Brûlée
1 1/2 cup heavy cream
1 cinnamon stick
1/4 teaspoon freshly grated nutmeg
1 vanilla bean
5 egg yolks
1/2 cup granulated sugar
3/4 cup pumpkin puree
Sugar for topping
Whipped cream and cinnamon sugar for garnish
Preheat oven to 325 degrees F. Place 4 (8 ounce) or 6 (6 ounces) ramekins in a deep baking dish.
In a small saucepan, mix together cream, cinnamon stick, and nutmeg. Split the vanilla bean and scrape the seeds into the cream and add the empty bean. Place over medium heat until the mixture comes to a simmer. Remove from heat, cover, and allow to steep for 15 minutes. Discard the vanilla bean and cinnamon stick.
In a medium bowl, beat together egg yolks and sugar. Continue whisking as you slowly pour in the cream mixture. If needed, strain the mixture to remove any curdled egg. Mix in the pumpkin.
Divide the mixture among the prepared ramekins in the baking dish. Gently transfer the baking dish to the preheated oven. Carefully fill the baking dish with hot water without getting any in the ramekins until halfway up the side of the ramekins. Gently push into the oven. Bake until set, but still jiggly in the center, 30-40 minutes. Gently remove the ramekins from the baking dish and allow to cool to room temperature on cooling rack. Cover and refrigerate 4 hours to overnight.
When ready to serve, cover each ramekin with sugar, about 1 tablespoon each. Use a torch to caramelize the sugar. Serve immediately with whipped cream and cinnamon sugar.