Indulge in the harmonious symphony of autumnal flavors gracefully twirling upon your palate. My Pumpkin Spice Creme Brulé makes the silky cream meets the charm of pumpkin purée to form a smooth custard infused by the richness of pumpkin spice.
Enjoy this seasonal delight, where taste, aroma, and the simple pleasure of creating something elegant come together. So, grab your apron and let’s create the recipe that is impressive to your eyes as it is to your mouth.
A Taste Of Autumn In Every Bite!
Why You Should Dive Into My Recipe
Beyond its amazing taste and creamy perfection, this dessert summarizes the very essence of fall. Whether you are hosting a gathering or simply looking to treat yourself, you will be obsessed with this recipe!
So, let out your inner chef and let the magic sparkle into your kitchen. It is time for a taste of fall that you do not want to miss.
Serving Pumpkin Spice Creme Brulé
For those who appreciate a textural contrast, a sprinkle of toasted nuts or crushed crackers on top can provide a delightful crunch. Additionally, a side of fresh berries, can add a freshness that balances the sweetness of the cremme brulé.
Whichever way you choose to serve it, this ultimate dessert can easily stand alone or accompanied with creativity.
Crafting Magic With Pumpkin Spice
Serving up elegance
Tips And Tricks
Use fresh ingredients, especially when it comes to the heavy cream, pumpkin purée, and spices. Fresh ingredients give your dessert the best flavor.
When mixing, aim for a smooth and consistent texture. Avoid over mixing because this can create bubbles.
Let your creme brulé cool slowly at room temperature before putting it in the refrigerator. This gradual cooling will prevent your dessert from cracking on the surface.
Always serve your pumpkin creme brulé cold.
Consider adding a fresh mint leaf as a decoration to enhance the presentation.
Pumpkin creme brulé is at its best when served within 30 minutes of caramelization. The longer it sits, the more the caramelization top can soften.
Frequently Asked Questions (FAQs)
It can be stored in the refrigerator for around 2 to 3 days. During this time, it will maintain its quality and flavor.
You can serve it with a scoop of vanilla ice cream, caramel sauce, toasted nuts, fresh mint leaves or biscuits.
Yes, it works perfectly for this recipe, but you can certainly use a fresh one if you prefer.
Yes, you can make it with coconut cream or other dairy-free alternative, but keep in mind this may shift the flavor a little bit.
It is not recommended to use pie filling. It typically contains added sugars, spices and other ingredients designed specially for making pumpkin pie.
Crafting The Magic!
Ingredients
Heavy cream
Pumpkin puree
Pumpkin pie spice
Brown sugar
White sugar
Egg yolks
Vanilla
A pinch of salt
Instructions
Preheat your oven to 325 degrees.
To begin, add the heavy cream and pumpkin puree and pumpkin spice to a pot. Whisk well and heat on medium-low until the edges start to bubble slightly. Be careful not to let it boil. Once it bubbles, stir in the vanilla and salt.
While the cream is heating, in a heat-safe bowl add the egg yolks and sugar. Whisk them together well until the mixture becomes super creamy and fluffy, which should take about 5 minutes. Once the cream is heated, add approximately ¼ cup of it to the egg yolk and sugar mixture. Whisk together really well quickly. Then, slowly pour in the remaining cream mixture into the egg yolks, whisking continuously.
Divide the mixture into 6 (4 ounces) ramekins or 4 (6 ounces) ramekins evenly. Place them in a deep oven-safe tray. Fill the tray with hot water until the water reaches halfway up the ramekins.
Bake for 40-45 minutes, or until the center is a slightly jiggly. Avoid over baking. Immediately remove the ramekins from the water bath. Allow them to cool on the counter for 10 minutes before placing them in the fridge for 4-6 hours.
When ready to serve, add 1 tablespoon of sugar on top of each ramekin and torch until it caramelizes and crystallizes.
Serve within 30 minutes.
Pumpkin Spice And Everything Nice!
Mistakes To Avoid
Be cautious when heating the heavy cream and pumpkin spice. Heat it gently until you see small bubbles forming around the edges.
Failing to use a water bath (bain-marie) can result in uneven cooking and potentially over cooking.
Rushing the cooling process can cause your creme brulé to crack or develop uneven texture.
Adding the sugar topping too early can result in damping the top instead of the desired crisp caramelization.
Must-Try Recipes:
No Bake Pumpkin Spice Eclair Cake
No Bake Biscoff and Pumpkin Cheesecake
Middle Eastern Mint Tea (Shai Bi Na’Na)
Nescafe Cake (Ice Box Coffee Cake)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Pumpkin Spice Creme brulé
Ingredients
- 2 cups heavy cream
- 1 cup pumpkin puree
- 1½ teaspoons pumpkin pie spice
- ¼ cup brown sugar
- ½ cup white sugar
- 4 large egg yolks
- 1 teaspoon vanilla
- Pinch salt
For Topping
- White sugar
Instructions
- Preheat the oven to 325 degrees
- Add the heavy cream and pumpkin spice to a pot. Whisk well and heat over medium-low heat until the edges start to bubble slightly. Be careful not to let it boil. Once it bubbles, stir in the vanilla and salt.
- While the cream is heating, in a heat-safe bowl, add the egg yolks and sugar. Whisk them together well until the mixture becomes super creamy and fluffy, which should take about 5 minutes.
- Once the cream is heated, add approximately ¼ cup of it to the egg yolk and sugar mixture. Whisk this together really well quickly. Then, slowly pour in the remaining cream mixture into the egg yolks, whisking continuously.
- Divide the mixture into 6 (4 ounces) ramekins or 4 (6 ounces) ramekins evenly. Place them in a deep oven-safe tray. Fill the tray with hot water until the water reaches halfway up the ramekins.
- Bake for 40-45 minutes, or until the center is slightly jiggly. Avoid over baking. Immediately remove the ramekins from the oven and water bath. Allow them to cool on the counter for 10 minutes before placing them in the fridge for 4-6 hours.
- When ready to serve, add 1 tablespoon of sugar on the top of each ramekin and torch until caramelizes and crystallizes.
- Serve within 30 minutes.
Notes
- Use fresh ingredients, especially when it comes to the heavy cream, pumpkin puree and spices. Fresh ingredients give your dessert the best flavor.
- When mixing, aim for a smooth and consistent texture. Avoid over mixing because this can create bubbles.
- Let your creme brulé cool as mentioned in the instructions before putting it in the refrigerator. This gradual cooling will prevent your dessert from cracking on the surface.
- Consider adding a fresh mint leaves as a decoration to enhance the presentation.
