Spiced Pumpkin Crème Brûlée Delight
Indulge in the flavors of fall all year round with our Spiced Pumpkin Crème Brûlée Delight. This rich and creamy dessert brings together the warmth of pumpkin puree, aromatic spices, and smooth custard, finished off with a perfectly caramelized sugar crust. Perfect for entertaining, this recipe transforms traditional ingredients into a gourmet experience that can be enjoyed not just on Thanksgiving but anytime you crave a sweet treat. Serve it at your next dinner party or enjoy a cozy night in with this delightful dessert. With easy-to-follow steps, you'll impress your guests and create a memorable dining experience.
N/A
Servings
480
Calories
10
Ingredients
Ingredients
heavy cream
1 1/2 cups
whole milk
1/2 cup
cinnamon
1/8 teaspoon
nutmeg
2 pinches
ginger
1 pinch
ground cloves
1 pinch
egg yolks
4
granulated sugar
1/2 cup
canned pumpkin puree
1/4 cup
coarse sugar or raw sugar
1/3 cup
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a medium saucepan, combine the heavy cream, whole milk, cinnamon, nutmeg, ginger, and ground cloves. Heat over medium heat while stirring occasionally until the mixture just comes to a boil. Once boiling, remove from heat and let it infuse for at least 15 minutes.
3
In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and slightly thickened.
4
Gradually pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs. Add in the pumpkin puree and mix until fully combined.
5
Strain the mixture through a fine mesh sieve into a large glass measuring cup to ensure a smooth custard.
6
Arrange 4 ramekins in a baking dish and pour the custard mixture evenly into each ramekin.
7
Create a water bath by adding hot water to the baking dish, approximately halfway up the sides of the ramekins.
8
Bake in the center of the oven for 30 to 40 minutes, until the custard is set but still slightly wobbly in the center. You’re looking for a temperature of 161°F to 168°F (about 72°C to 76°C).
9
Once done, remove the ramekins from the water bath and allow them to cool for 15 minutes at room temperature.
10
Cover each ramekin tightly with plastic wrap, ensuring the wrap does not touch the surface of the custard. Refrigerate for a minimum of 2 hours or up to 24 hours to set completely.
11
When ready to serve, remove the plastic wrap and sprinkle a thin even layer of coarse sugar over each custard. Shake off any excess sugar.
12
Using a kitchen torch, carefully melt the sugar until it is caramelized and bubbly, forming a crispy top layer. Alternatively, place them under a broiler for a few seconds, watching closely to avoid burning.
13
Let the dessert cool for about 1 minute before serving for the perfect balance between warm sugar crust and chilled custard.
Nutrition Information
32g
Fat
42g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this dessert?
The Spiced Pumpkin Crème Brûlée Delight features a rich, creamy custard flavored with pumpkin puree, cinnamon, nutmeg, ginger, and ground cloves.
How many calories are in one serving?
Each serving contains approximately 480 calories.
What is the fat content of this recipe?
This dessert contains 32g of fat per serving.
How much protein does this dessert provide?
There are 10g of protein in each serving.
What is the carbohydrate count per serving?
Each serving has 42g of carbohydrates.
At what temperature should the oven be preheated?
The oven should be preheated to 300°F (150°C).
How long should the cream and spice mixture infuse?
After the mixture comes to a boil, remove it from the heat and let it infuse for at least 15 minutes.
How many egg yolks are required?
This recipe requires 4 egg yolks.
What is the purpose of tempering the egg yolks?
Gradually pouring the warm cream into the yolks while whisking prevents the eggs from scrambling when they come into contact with the heat.
Why is it necessary to strain the custard mixture?
Straining the mixture through a fine mesh sieve ensures the final custard is perfectly smooth and free of any lumps or spice fragments.
How many ramekins does this recipe serve?
The recipe is designed to be divided evenly among 4 ramekins.
How much water should be added to the baking dish for the water bath?
Add hot water until it reaches approximately halfway up the sides of the ramekins.
What is the recommended baking time?
The custard should bake for 30 to 40 minutes.
How do I know the custard is perfectly baked?
The custard should be set but still slightly wobbly in the center, reaching an internal temperature of 161°F to 168°F (72°C to 76°C).
How long should the ramekins cool at room temperature?
Allow them to cool for 15 minutes before moving them to the refrigerator.
What is the minimum refrigeration time needed?
The custard needs to refrigerate for a minimum of 2 hours to set completely.
Can I prepare this recipe a day in advance?
Yes, the custards can be refrigerated for up to 24 hours before serving.
Should the plastic wrap touch the custard surface during chilling?
No, ensure the plastic wrap does not touch the surface of the custard to prevent sticking or marking.
What type of sugar is best for the caramelized crust?
Coarse sugar or raw sugar is recommended for achieving the best crispy top layer.
How do I create the caramelized top without a kitchen torch?
You can place the sugar-topped ramekins under a broiler for a few seconds, watching very closely to prevent burning.
How long should I wait to serve after torching the sugar?
Let the dessert cool for about 1 minute to achieve the perfect balance between the warm crust and chilled custard.
What specific spices are used in this recipe?
The recipe uses cinnamon, nutmeg, ginger, and ground cloves.
How much pumpkin puree is used?
The recipe calls for 1/4 cup of canned pumpkin puree.
Can I use granulated sugar for the crust?
The recipe calls for coarse or raw sugar for the crust, though 1/2 cup of granulated sugar is used within the custard itself.
What is the total number of ingredients needed?
There are 10 total ingredients in this recipe.
What are the primary liquid ingredients?
The liquids consist of 1 1/2 cups of heavy cream and 1/2 cup of whole milk.
Is this recipe suitable for Thanksgiving?
Yes, it is specifically noted as a great alternative or addition to traditional Thanksgiving flavors.
What should I do if there is excess sugar on top before torching?
Shake off any excess sugar after sprinkling to ensure a thin, even layer for even caramelization.
Is this dessert served warm or cold?
It is served with a chilled custard base and a freshly torched, warm sugar crust.
Is this recipe considered difficult?
The recipe is described as having easy-to-follow steps that help create a gourmet experience.