DessertsRecipes

Pumpkin-flavored crème brûlée

by Micaela Harrasser

This seasonal twist on the classic crème brûlée is definitely going to steal your (guts’) hearts!
This much beloved custard is seasoned with pumpkin and cinnamon, making it the perfect autumnal dessert!
As you may know I love pumpkin, both in savory and sweet dishes. I prefer to use freshly cooked (steamed or baked) pumpkin, but I always make sure the taste is strong and sweet (I’d recommend the ones with the dark green skin). Otherwise you can use it for other dishes (check my other pumpkin recipes, from pasta sauces to bakes to more desserts!).
A great thing about this dessert is that it can be made in advance, and finish it off with the torch to make the signature caramelized top. Perfect for a dinner party! Let me know if you make it 😉 and buon appetito!

Pumpkin-flavored crème brûlée

Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 180g pre-cooked pumpkin puree
  • 250ml cream
  • 1 generous tsp cinnamon
  • 2 medium eggs
  • 35g caster sugar 
  • granulated sugar to dust on top for caramelization

Instructions

  1. Turn the oven to 150C.
  2. To a bowl, add your eggs and sugar and mix until you get a soft and lighter mix.
  3. In a small pot, heat up the cream until it almost starts boiling, mixing frequently to avoid burning & sticking onto the pot.
  4. Slowly add the warm cream onto your egg mix, while mixing to prevent cooking of the eggs (and end up with scrambled eggs!).
  5. Once everything is combined, add the cinnamon and pumpkin puree.
  6. Mix well, then strain it through a sieve to remove any potential lumps (which you may have if you used home-made pumpkin puree).
  7. Add the mixture to 4 ramekins.
  8. Place the ramekins into a deep baking dish.
  9. Add water up to about half the height of the ramekins.
  10. Place in the middle of the oven and cook for 35-40 min, until the tops are browned and only the middles of the crème brûlée is wiggling while moving.
  11. Remove the ramekins from the water bath, let them sit for minimum 15-20 minutes. You can also store them in the fridge until ready to be served.
  12. To caramelize them (note: they have to not be too hot - ideally room temperature): add some granulated sugar on top, and torch the whole surface until you get the desired caramelization.
  13. The crème brûlée is ready to be enjoyed! Buon appetito!

Notes

Storage: you can store in the fridge sealed for up to two days. To warm up, you can either use the oven or the microwave. Do not warm up for too long.

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