Description
A luxurious dessert that combines classic crème brûlée with the warm flavors of pumpkin spice, perfect for fall gatherings.
Ingredients
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar (67g) (more for topping)
- ⅔ cup pumpkin puree (160g)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Tiny pinch of ground cloves
- 3-4 small to medium pumpkins (washed, tops cut off, and hollowed out)
Instructions
- Prepare the pumpkins: Start by cutting the tops off the pumpkins and scooping out the insides. Make sure to wash them thoroughly afterward. These will serve as your charming serving dishes.
- Make the custard: In a saucepan, combine heavy cream, vanilla bean paste, pumpkin puree, and your chosen spices. Heat the mixture until it’s warm but not boiling. In a separate bowl, whisk together the egg yolks and granulated sugar. Gradually add the warm cream mixture to the yolks while whisking continuously to prevent curdling.
- Preheat your oven to 325°F (162°C). Pour the custard mixture into the hollowed pumpkins or ramekins. Then, place them in a baking dish filled with boiling water until it reaches halfway up the sides of the pumpkins.
- Bake for 45-50 minutes, or until the custards are just set. Let them cool completely, then sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar, or place them under a broiler for a couple of minutes until golden and bubbly.
Notes
For serving, garnish with a dollop of whipped cream and a sprinkle of cinnamon. Store leftovers in an airtight container in the refrigerator for up to three days.