Pumpkin Créme Brûleé

Pumpkin Créme Brûleé has creamy pumpkin-spiced custard filling and a caramelized sugar topping. It's a fun twist on regular créme brûleé!

Ingredients

Water, for water bath

2 cups heavy cream

4 large egg yolks, at room temperature (Note 2)

1/3 cup dark or light brown sugar, tightly packed

2 teaspoons pumpkin pie spice

scant 1/8 teaspoon fine sea salt (just a tiny pinch!)

1/4 cup canned pumpin (not pumpkin pie filling; not an entire can)

1 teaspoon vanilla bean paste (or 1 -1/4 tsp vanilla extract)

1/4 cup white granulated sugar

Instructions

PREP: Preheat oven to 325°F (163°C). In a small pot, gently heat the heavy cream until it reaches a simmer; avoid boiling. Remove from heat and let it cool slightly. Simultaneously, boil about 6 cups of water.

CUSTARD BASE: In a large bowl, combine egg yolks, brown sugar, pumpkin pie spice, salt, canned pumpkin, and vanilla. Whisk until smooth.

TEMPER EGGS: Do not whisk too briskly or you'll end up with a custard that rises and falls or lots of bubbles on the surface. While whisking at a slow and steady pace, very gradually pour in 1/4 of the warmed cream mixture into the egg and sugar blend. Once incorporated, gradually whisk in the remaining cream.

ADD TO RAMEKINS: Position ramekins in a 9x13-inch pan. Divide and pour the custard mixture amongst them, filling nearly to the top. Carefully (using a glass liquid measuring cup) scoop boiling water from pot to the pan until it's halfway up the sides of the ramekins.

BAKE: Carefully transfer to oven and bake for 30-35 minutes until the custards are set (with a slight jiggle in the center when you gently shake). Remove from water bath and allow to cool at room temperature and then chill in fridge for 6-8 hours (or up to 4-5 days).

TORCH TOPS: When ready to serve, sprinkle the 1/4 cup sugar evenly over the custards. Swirl the sugar for even coverage, tipping excess into the next ramekin. Caramelize the sugar using a kitchen torch until it's golden or slightly charred. Serve immediately!

ALTERNATIVE CARAMELIZATION (NO TORCH): Ensure brûlées are chilled for at least 24 hours. Adjust oven rack to topmost and set to high broil. Broil sugar-topped custards for 1-3 minutes, watching very closely. Then refrigerate for 10-20 minutes to re-firm custard.

Notes

Note 1: Tools: Depending on preference, you can use (6) 4-ounce ramekins, (5) 5-ounce ramekins, or (4) 6-ounce ramekins. Here are the ramekins I use and love. This is our favorite kitchen torch.

Note 2: Eggs: Must be at room temp or they'll scramble. For quick room temperature eggs, immerse un-cracked eggs in warm water for 3-5 minutes. Alternatively, separate cold eggs and allow the yolks to reach room temperature in a bowl.

Torching Tips: When using a kitchen torch, maintain a distance of about 6 centimeters and keep the flame moving to avoid over-caramelizing any particular spot. The sugar continues to crystalize a moment after torching, so keep this in mind to avoid overly charred tops.