Recipes Desserts Puddings and Custards Pumpkin Creme Brulee
Pumpkin Crème Brûlée

Pumpkin Crème Brûlée

Pumpkin Creme Brulee is rated 3.9 out of 5 by 7.
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Prep Time: 7 minutes
Cook Time: 35 minutes
Servings: 4
This autumnal dessert is enhanced with warming spices that are freshly grated to maximize their flavor. A microplane grater makes fast work of grating whole spices.

Ingredients:

  • 1 1/2 cups heavy cream
  • 1 1/2 tsp. freshly grated cinnamon
  • 1/4 tsp. ground allspice
  • 1/2 tsp. freshly grated ginger
  • 3/4 tsp. freshly grated nutmeg
  • 5 egg yolks
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 6 Tbs. pumpkin puree
  • 1/3 cup plus 4 tsp. granulated sugar
  • 1 Tbs. firmly packed light brown sugar

Directions:

Preheat an oven to 300°F. Have a pot of boiling water ready.

Pour the cream into a small saucepan and whisk in the cinnamon, allspice, ginger and nutmeg. Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface, about 3 minutes. Remove from the heat and let stand for 15 minutes.

In a large bowl, whisk together the egg yolks, vanilla, salt, pumpkin puree, the 1/3 cup granulated sugar and the brown sugar until smooth and blended. Slowly pour in the cream mixture, stirring until blended. Pour the mixture through a fine-mesh sieve set over a bowl. Divide the mixture among four 8-fl.-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, about 30 minutes.

Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 tsp. granulated sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 4.

Williams-Sonoma Kitchen.
Rated 4 out of 5 by from Simple and impressive I used shallower dishes that held 4oz and they were the perfect size to create 4 pumpkin creme brulees. The torching of the brulee was fun and impressive and everyone loved it! The creme was great--similar to pumpkin pie filling but a little less intense, more custardy. Super easy.
Date published: 2015-11-27
Rated 5 out of 5 by from Great gluten-free option for Thanksgiving! Followed the directions exactly, and was rewarded with an easy and delicious Thanksgiving dessert for gluten-free friends who don't want to miss out on the traditional flavours of pumpkin pie! I often make this when I make my own pumpkin pie puree and have leftovers. Or sometimes I use the leftovers in the WS Pumpkin Ice Cream recipe - another delicious pumpkin treat!!
Date published: 2014-10-12
Rated 2 out of 5 by from Tastes like pumpkin pie filling Nothing special about this recipe. It was like eating just the filling from a pumpkin pie. Not sure what I expected. The hardened sugar also turned to liquid in the frig. I have made other different kinds of crème brulees - ginger, lemon, chocolate, key lime, cranberry (for a Christmas party) - as well as the favorite vanilla and all of them were delicious and unique. This was just okay and I will not bother to make it again.
Date published: 2014-09-26
Rated 5 out of 5 by from it smells great. Tis the season for pumpkin so the brullees are in the oven. I bought I kitchen torch just for this. Cant wait to try it. I was out of vanilla so added a bit more cinnamon and nutmeg. The house smells amazing. SInce I have made creme brullee before I raised the temp to 330. MY oven is off a few degrees so I am tryig to compensate. Serving it for dinner with my friends tomorrow. Hope it sets up!
Date published: 2014-09-20
Rated 5 out of 5 by from Excellent Recipe!!!!! A Thanksgiving Hit! I made 1 modification to the directions and baked the brulee at 325 instead of 300. These turned out perfectly. I made 8 pumpkin creme brulees. This was my first time ever making a creme brulee and the texture was perfect (I was originally concerned about this due to the pumpkin) I did not have the metal sieve so instead used cheese cloth. It took a while to sift through the cloth but in the end it was worth it. My entire family is requesting that I make this again for Christmas!. Next time I hope to have a metal mesh.
Date published: 2013-12-03
Rated 1 out of 5 by from Did not set I've made probably 400 Creme brulees in my time and this recipe is useless. They are still in the oven after 45 minutes and the center is still liquid. The temp is too low. What a waste of cream, eggs and time.
Date published: 2013-11-27
Rated 5 out of 5 by from Yummmmmy Pumkin Goodness These are so delicious I have to make double batches- everyone wants seconds. I also gave this recipe with ramkins and spices and pumpkin as a gift so my friends can make then whenever they wish.
Date published: 2013-11-22
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