Description
Silky smooth spiced pumpkin custard topped with a crackly sugar crust- this party worthy dessert is pure decadence!
In the past, crème brûlée has been an indulgent dessert reserved for fancy restaurant dinners and celebrations. But making this classic French dessert at home is actually very simple. It is the perfect dessert for the holidays as it can be made up to two days in advance and torched before serving.
This recipe calls for unsweetened pumpkin purée. Here, in lieu of pumpkin I’ve roasted my own squash until soft and then blended it into a fine purée. I find the flavor to be deeper, richer and more pure. That being said, it’s the holidays and life is busy enough, the canned kind (the one without added sugars and spices) can be used too.
Ingredients
2 cups of heavy cream
1/2 cup brown sugar
1/4 tsp cinnamon
1/8 tsp ginger
pinch nutmeg, allspice and cloves
pinch of salt
1/2 vanilla bean, split and scraped
6 egg yolks
1/2 cup squash or pumpin puree
cane sugar for finishing (about 1.5 tsp per serving)
Instructions
- Preheat the oven to 325. Combine the cream, vanilla bean, spices and 1/4 cup sugar. Stir at medium heat until the sugar is dissolved and then bring just up to a simmer. Remove from the heat and let rest for 15 minutes.
- Strain through a fine-mesh sieve into a bowl. Discard any solids and the vanilla bean pod.
- In a large bowl, whisk together egg yolks, 1/4 cup sugar, pumpkin puree, spices and salt. Slowly whisk the hot cream into the egg yolks. Divide custard among 6 (6-ounce) ramekins.
- Pour very hot water into the baking dish until it fills the dish by about a third. Carefully place the filled ramekins in the dish.
- Bake for 30 to 40 minutes or until the custard edges are set but the center wobbles slightly. Remove from the oven and let cool completely. Chill for several hours or up to 2 days.
- When ready to serve, sprinkle 1 1/2 teaspoons of sugar over the top of each chilled custard. Using a blow torch, caramelize the sugar until dark amber and bubbling. Serve immediately.
Notes
For a lighter creme brulee substitute 1/2 cup of cream for milk
I like to place my squash or pumpkin puree on a layer of paper towels and gently squeeze out some extra liquid- pumpkin can be quite watery.
You will need a kitchen torch to brûlée the sugar on top. I have not tried broiling.