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Pumpkin Crème Brûlée

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Rich and creamy with a maple bourbon twist, this pumpkin crème brûlée is a show-stopping dessert perfect for fall and Thanksgiving!

Ingredients

Scale

Custard:

  • 15 oz canned pumpkin (not pumpkin pie filling)
  • 3 large eggs
  • 2 tbsp bourbon
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • ¾ cup pure maple syrup
  • 1 cup heavy cream

Topping:

  • 4 tbsp granulated sugar (or more as needed)

Equipment:

  • 6–8 oven-safe ramekins (4 oz capacity each)
  • 9×13-inch pan
  • Kitchen torch

Instructions

  1. Preheat Oven:
    Preheat the oven to 350°F.
    Arrange ramekins in a 9×13-inch pan.
  2. Make the Custard Base:
    In a large mixing bowl, whisk together the pumpkin, eggs, bourbon, pumpkin pie spice, vanilla bean paste, vanilla extract, and sea salt until smooth.
  3. Prepare Maple Cream:
    In a small saucepan, heat the maple syrup over medium heat until it boils. Let it boil for 3 minutes, stirring occasionally.
    Remove from heat and slowly stir in the heavy cream, about ⅓ at a time.
  4. Combine Custard:
    Gradually whisk the warm maple cream into the pumpkin mixture, whisking constantly until fully combined.
  5. Fill and Bake:
    Divide the custard mixture evenly among the ramekins.
    Pour hot tap water into the 9×13-inch pan, filling it halfway up the sides of the ramekins.
    Bake for 25–30 minutes, or until the custards are set but still have a slight wobble in the center.
  6. Cool and Chill:
    Remove the ramekins from the water bath and let them cool on a wire rack for 15 minutes.
    Cover and refrigerate until completely chilled, at least 2 hours or up to 2 days.
  7. Caramelize the Sugar:
    Just before serving, sprinkle a thin, even layer of granulated sugar over each custard.
    Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden crust.

Notes

  • Customization: Adjust the level of bourbon according to your taste. You can also use rum for a different flavor.
  • Alternative Sweeteners: Maple syrup provides a rich sweetness, but you can substitute it with honey or agave if preferred.
  • Topping: For an extra festive touch, you can sprinkle cinnamon or nutmeg over the caramelized sugar after it’s torched for added spice.

Nutrition

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