Pumpkin Maple Creme Brulee

Pumpkin Maple Creme Brulee

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup (250ml) whipping cream

  • ½

    cup (125ml) whole milk

  • ½

    tsp (2.5ml)nutmeg

  • ¼

    cup (60ml) sugar

  • 8

    egg yolks

  • cup (160ml) pie pumpkin, cooked and mashed

  • cup (80 ml) maple syrup

  • Topping:

  • ½

    cup (125ml) sugar


Preheat oven to 300F. Combine cream, milk and nutmeg in a saucepan over medium low heat. Meanwhile, whisk sugar and yolks together until pale yellow and creamy. Add pumpkin and maple syrup; whisk to blend. When bubbles appear around the rim of the saucepan, gradually add hot cream mixture into yolk mixture, whisking constantly until it is fully incorporated. Divide custard among 6 ramekins. Set ramekins into a deep baking pan. Carefully pour enough hot water into pan to come halfway up sides of cups. Transfer pan to oven. Bake custards in centre of oven until almost set, about 1 hour. Remove from oven and let custards cool slightly in the pan at room temperature for 15 mins. Remove custards from pan and chill uncovered until cold, about 5 hours. Custards can be prepared 1 day ahead. Cover and keep refrigerated) Sprinkle sugar evenly over the top of each. Arrange custard cups on baking sheet. Place under a hot broiler until sugar melts and browns evenly, or burn sugar with a culinary torch.


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