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Pumpkin Creme Brulee


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  • 1-1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/8 teaspoon cinnamon
  • 2 pinches nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup canned pumpkin
  • 1/3 cup coarse sugar or raw sugar



Step 1

Preheat oven to 300 degrees. Combine cream, milk, nutmeg, cinnamon, ginger & cloves in saucepan and place over medium heat, stirring occasionally. Immediately after a boil is reached, turn off heat and set aside atleast 15 minutes. In large bowl, whisk egg yolks and granulated sugar together. While constantly whisking, gradually pour in hot cream mixture. Whisk in pumpkin puree. Pour into 4 ramekins & arrange in hot water bath - Bake in center oven 30-40 minutes, until almost set - still a bit soft in center. Let cool 15 minutes. Tightly cover with plastic wrap 2 to 24 hours. Pour as much coarse sugar as will fit onto top of the custards - pour off remaining sugar on to next - repeat. Broil 1 to 2 minutes until sugar is melted and brown OR torch. Let cool 1 minute before serving.

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