Ingredients
Scale
- 6 large egg yolks
- 1/3 cup granulated sugar (plus extra for the topping)
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1 1/2 cups heavy whipping cream
Instructions
- Preheat and prep your space.
Begin by preheating your oven to 325°F (165°C). Place six ramekins in a deep baking dish or roasting pan. This will allow for the water bath that helps the custard cook evenly. - Whisk the egg yolks and sugar.
In a medium mixing bowl, whisk together the egg yolks and granulated sugar. Mix just until combined; you don’t want to incorporate too much air. The mixture should be pale yellow and slightly thick. - Add flavor and pumpkin.
Stir in the pumpkin purée, vanilla extract, and pumpkin pie spice. Mix until the custard base is smooth and well-blended. - Heat the cream.
In your saucepan, heat the heavy whipping cream over medium heat until it just starts to simmer. Don’t let it boil—once you see bubbles forming around the edges, remove it from the heat. - Temper the eggs.
To avoid cooking the eggs too quickly, you’ll need to temper them. Slowly pour the hot cream into the egg mixture, whisking constantly. Go gradually and keep the whisk moving to prevent curdling. - Strain the custard.
Pour the mixture through a fine mesh sieve into a clean bowl. This step removes any cooked bits of egg and ensures a smooth, creamy texture. - Fill the ramekins.
Carefully divide the custard among your six ramekins. Don’t fill them to the brim; leave about 1/4 inch at the top. - Create a water bath.
Pour hot (not boiling) water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath provides gentle, even heat while baking. - Bake.
Transfer the baking dish to the middle rack of your oven. Bake for 25–30 minutes, or until the custards are set around the edges but still slightly jiggly in the center. Cooking time may vary depending on your oven. - Cool and chill.
Let the ramekins cool to room temperature on a wire rack. Once cool, transfer them to the fridge and chill for at least two hours, or up to two days. - Caramelize the sugar topping.
When ready to serve, sprinkle about 1 to 2 teaspoons of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion to avoid burning any spots. If you don’t have a torch, place the ramekins under a broiler for 1–2 minutes, watching carefully. - Serve immediately.
Once the sugar hardens into a crisp shell, serve the crème brûlée right away for the best texture contrast.
Notes
- Preventing curdled eggs: The key is tempering—add the hot cream very slowly while whisking constantly. Rushing this step can cause the eggs to scramble.
- No torch? No problem: While a kitchen torch gives the best results, your oven’s broiler will do the job. Keep an eye on it to avoid burning the sugar.
- Texture check: The custards should still jiggle slightly in the center when done. They’ll continue to set as they cool, so don’t overbake.
- Make ahead: You can make the custards up to two days in advance. Just wait to caramelize the sugar until right before serving.
- Efficient prep: Use a bowl with a pouring spout to easily transfer the custard to ramekins. A kettle is helpful for pouring water into the baking dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes