Best 12 Pumpkin Creme Brulee Recipes

CHEF JOHN'S PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
• Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
• Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
• Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
• Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
• When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

PUMPKIN CREME BRULEE

Steps:

• In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices., Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

PUMPKIN SPICE CREME BRULEE

Steps:

• Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
• Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat.
• Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.
• Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.
• Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
• Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.

PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 300°F.
• In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
• In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree.
• Strain mixture into a large glass measuring cup (the measuring cup makes it easier to pour into the ramekins without mess).
• Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.(Center Temp will be between 161F-168F).
• Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
• Refrigerate at least 2 hours, and up to 24 hours. Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
• Fire up your kitchen torch and melt/brown the sugar. (You can do this under a broiler, but I feel it heats up the brulee too much. You want the top crisp but the brulee cold and that result is difficult with a broiler. If you love brulees like I do--buy a torch!).
• Let cool 1 minute before serving.

SPICED PUMPKIN CREME BRULEE WITH GINGER-DUSTED CHURROS

Steps:

• Preheat oven to 325 degrees Fahrenheit. In a saucepan, combine cream, milk, vanilla bean and spices and bring to a simmer.
• In a separate bowl, whisk sugar into egg yolks until fully incorporated. Slowly whisk egg mixture into hot liquid until fully incorporated. Whisk in pumpkin puree.
• Pour the mixture into ramekins or a brulee mold. Place the ramekins in a cake or baking pan, and add enough hot water to the pan to come halfway up the sides of the ramekins. Bake in water bath until custard is set, about 45 minutes.
• Meanwhile, prepare the churros. Preheat oil in a fryer to 375 degrees. In a saucepan, combine water, milk, salt and sugar and bring to a boil. Whisk flour into the mixture in small batches until fully incorporated. Remove from heat and add the egg whites, mixing until the texture is completely smooth.
• Using a pastry bag fitted with a churro tip, pipe the batter into the hot oil in 2-inch strips and fry until golden brown. Drain on paper towel, and roll hot churros in chopped candied ginger and granulated ginger.
• To serve the brulee: Sprinkle top with granulated sugar and caramelize with a torch. Serve with churros.

CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking pan with parchment paper; coat with cooking spray.
• Mix 3/4 cup white sugar, egg yolks, egg, vanilla extract, 1 teaspoon cardamom, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed until well combined.
• Heat cream in a small saucepan over medium heat, stirring often, until it begins to bubble, about 5 minutes; remove from heat. Add cream to the egg mixture slowly, mixing on low speed. Pour custard into the prepared baking dish.
• Set the baking pan into a roasting pan; carefully pour enough boiling water into the roasting pan to come halfway up the sides of the baking pan.
• Bake in the preheated oven until the custard is set when gently shaken, 45 to 50 minutes.
• Remove baking pan from roasting pan. Cool to room temperature, about 30 minutes. Freeze until firm, at least 1 hour.
• Melt butter in a skillet over medium heat. Add brown sugar, salt, 1/4 teaspoon cardamom, and cinnamon; stir to combine. Add frozen pumpkin and simmer, stirring often, until reduced, about 8 minutes. Cool candied pumpkin to room temperature, about 10 minutes.
• Cut custard into 18 squares using a pizza cutter or sharp knife. Place 1 custard square in a serving dish, add a layer of candied pumpkin, and top with another square. Sprinkle each with 1 tablespoon of sugar. Use a kitchen torch to flame tops until deeply caramelized and a crunchy layer has formed.

PUMPKIN AND BROWN-SUGAR CRèME BRûLéE

Steps:

• Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
• Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
• Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled.

PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 300 degrees. In a large heavy bottom saucepan, combine the cream, milk, one-quarter cup of the sugar, cinnamon, ginger, nutmeg and allspice. Scrape the seeds from the vanilla bean and add them and the bean to the saucepan. Stir at a medium heat until the sugar is dissolved and then just bring to a simmer. Remove from heat.
• In a medium bowl, whisk together the yolks and one-quarter cup of the sugar. Remove the bean from the cream mixture and whisk a small amount (not more than one-quarter cup) of the mixture into the egg yolks to temper them so they do not scramble. Slowly add all the cream to the yolks, whisking constantly, until the mixture is smooth and pale yellow. Put the pumpkin puree in a large bowl and gradually whisk in the cream mixture until completely incorporated and smooth.
• Strain the custard through a very fine sieve into a chilled pitcher. Pour the mixture into six four-ounce molds. Set the molds in the oven in a baking pan containing enough hot water to come one inch up the sides of the molds. Bake for 20 to 30 minutes or until set. To determine if the custard is done, lightly tap the sides of the custard dish; if the mixture "makes waves" then it is not done. Cool slightly on a wire rack, cover with plastic wrap and refrigerate for at least two hours or overnight.
• Preheat the broiler just before serving. Evenly sprinkle one teaspoon of granulated sugar on top of each custard. Broil until the sugar caramelizes, anywhere from one to four minutes, depending on broiler's heat. Watch carefully so the sugar doesn't burn; it should be a golden brown. Serve in individual molds on dessert plates.

PUMPKIN PRALINE CREME BRULEE

Steps:

• Preheat oven to 325°. In a small bowl, whisk egg yolks and syrup. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, cinnamon, vanilla and ginger., Transfer to four 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, until centers are just set (mixture will jiggle), 25-30 minutes. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Combine sugars. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Sprinkle with pecans. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Sprinkle with pecans. Refrigerate until firm, 1-2 hours.

PUMPKIN CREME BRULEE

Steps:

• Melt butter in a medium saucepan over medium heat. Add the pumpkin puree and cook until all the liquid has evaporated, about 6 minutes. Add cream, molasses, and cinnamon and continue to cook, whisking occasionally, until mixture comes just to boiling point, about 5 minutes.
• Bring a large pot of water to a simmer. In a stainless-steel bowl, whisk together eggs, yolks, and brown sugar; place the bowl over the pot of water. Slowly add the hot cream mixture and cook, whisking constantly, until it thickens, about 15 minutes.
• Pour the mixture into 6 custard cups. Letcool and place in the refrigerator until set, about 3 hours or overnight.
• One half hour before serving, heat the broiler. Sprinkle 2 teaspoons of granulated sugar evenly over each of the 6 cups. Place the cups in a pan packed with ice and fill the pan with cold water. Place the pan under the broiler as close to the heat as possible and broil until the sugar turns golden to dark brown, about 3 minutes.

PUMPKIN CREME BRULEE

Steps:

• Put a big pot of water on to boil before getting started on everything else. Put half of the pumpkin mixture in a sieve over a small saucepan and then start adding cream and push the pumpkin mixture through with the back of a silicone spatula so that you're getting a smooth mixture into the saucepan. Continue to use the cream to push all of the pumpkin through the sieve into the saucepan. In Kitchenaid mixer with paddle attachment (or bowl with handheld mixer), mix egg, yolks, 1/2 cup of sugar, and pumpkin pie spices together on low speed until just combined. Meanwhile heat up a small saucepan and keep cream and pumpkin mixture in there (no stirring necessary) until it's very hot to the touch but not quite to the boil. With the mixer on low speed, slowly add the cream to the eggs. Be very careful and slow, too fast and the egg will curdle. Once the cream and egg mixtures are together, add the vanila and pour into 6 to 8 oz. ramekins until almost full. Place ramekins in a baking pan that has sides at least 3/4 the height (preferably the full height) of the ramekins. Pour the boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the cremes wiggle like "done" Jell-O when gently shaken. Remove the custards from the pan, cool to room temp, then put in the fridge until firm. To serve, spread 1 tbsp creme brulee sugar evenly on top of each ramekin and broil with creme brulee torch (or under broiler) until sugar caramelizes evenly. Be very careful-the liquid sugar will severely burn you if you touch it before it has a minute to harden! Allow to sit at room temperature for a minute or so, then garnish with gingersnaps.