Pumpkin White Chocolate Crème Brûlée

by Jillian
Smooth and incredibly velvety, this Crème Brûlée is infused with the sweetness of white chocolate and the deliciousness of pumpkin!

Smooth and incredibly creamy, this crème brûlée is infused with the sweetness of white chocolate and the deliciousness of pumpkin!

When it comes to bougie desserts, crème brûlée is definitely the first that comes to mind. I’m not sure if it’s the fact that it’s French (because French automatically means fancy, duh), or if it’s because it involves using a little bit of fire action to create that delicate caramelized crust on the top. Whatever it is, I can’t help but feel at least a little elegant whenever I’m eating it.

So with autumn in full swing, I decided to incorporate one of my favorite fall flavors into this VERY sophisticated dessert…

This Pumpkin White Chocolate Crème Brûlée is BEYOND heavenly. Every single spoonful is pure magic! It has the perfect amount of pumpkin flavor, warm spices, and white chocolate sweetness. I felt like I was eating a much lighter, creamier, more luxurious version of pumpkin pie. The pumpkin flavor is much more subtle than your average pumpkin pie, which allows the sweetness of the white chocolate to really come through. And instead of a boring ol’ pie crust, you have a crisp layer of caramelized sugar to break into!

Despite how elegant this dessert looks and sounds, it’s actually quite simple to make! The custard starts off by heating some heavy cream over the stove. Once it starts to boil, you’ll pour in your white chocolate. I used chocolate chips, but you can also used chopped white chocolate. Allow the heavy cream to soften the chocolate for a few minutes, then stir it until completely smooth.

Now you’ll combine your egg yolks and sugar. Since the maple sweetness of brown sugar pairs so well with pumpkin, it was a no-brainer to choose brown over white sugar. Once the sugar and yolks are combined, you’ll add the pumpkin puree, vanilla, pumpkin pie spice, and cinnamon. This recipe only requires a half cup of pumpkin puree, so you’ll definitely have some puree leftover if you’re using it from a can. If you don’t want that leftover pumpkin to go to waste, my Pumpkin Bread Pudding, Pumpkin Cinnamon Rolls, and Pumpkin Spice Latte Bars are all FABulous options!

To avoid scrambling the eggs, you’ll want to slowly incorporate the warm chocolate-cream mixture into the yolk mixture. To do this, just take a half cup measuring cup, scoop up some of the warm cream, and pour it into the yolk mixture, while using the other hand to whisk. Repeat this technique with a few more cupfuls before pouring the rest of the warm cream in.

Although the custard might appear super smooth, I prefer to pour it through a fine mesh sieve to ensure that there are no random lumps hiding in the custard. It’s a quick and easy step to avoid any cooked bits of egg–ew!

While I despise water baths due to the fact that I’m always worried the water will slosh into my dessert and ruin it, they’re absolutely essential when it comes to making crème brûlée. Water baths provide that moist, even heat, which prevents the custard from becoming rubbery or forming cracks at the surface. 

As far as baking time goes, you’ll want to check the custards after about 40 minutes. Gently shake the pan to see if they’re done. The edges should be set, and the centers should jiggle like jello. The jiggly center will eventually firm up as it cools, allowing the residual heat to finish baking the custard.

After your custards have completely cooled, it’s time to torch those suckers! Just sprinkle an even blanket of sugar on top, and use a kitchen torch to caramelize the sugar. If you don’t have a kitchen torch, you can always use the broiler method. After sprinkling the custards with sugar, just place them on a baking sheet on an oven rack directly under the broiler. Broil on high until caramelized, and keep a CLOSE eye on them. Also, make sure that you cover the ENTIRE surface of the custard with sugar. Otherwise, the direct heat will curdle any custard that’s exposed.

Smooth…velvety…loaded with pumpkin sweetness, warm spices, and rich white chocolate, this Pumpkin White Chocolate Crème Brûlée is definitely worthy of every little “Mmmm” that will undoubtedly come out of your mouth.

Smooth and incredibly velvety, this Crème Brûlée is infused with the sweetness of white chocolate and the deliciousness of pumpkin!

Pumpkin White Chocolate Crème Brûlée

Smooth and incredibly creamy, this crème brûlée is infused with the sweetness of white chocolate and the deliciousness of pumpkin!
Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 5 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 6 Servings

Ingredients
  

  • 2 cups heavy cream
  • 5 ounces white chocolate chips or chopped
  • 5 egg yolks
  • ¼ cup brown sugar
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 6-7 teaspoons granulated sugar for caramelizing

Instructions
 

  • Preheat the oven to 300ºF. Lay a kitchen towel along the bottom of a large baking pan or roasting pan. Place six 4-5 ounce ramekins on top of the towel; set aside.
  • Pour the heavy cream into a medium saucepan and cook over medium heat until it starts to boil. Remove from heat and add the white chocolate. Allow the hot cream to soften the white chocolate for a few minutes, then stir until smooth.
  • In a large bowl, whisk the egg yolks, brown sugar, pumpkin puree, vanilla and spices together until smooth and combined. Gradually add the warm cream mixture, by whisking in about a half cup. Whisk in another half cup, then finally pour the rest of there cream in, stirring until smooth. Pour mixture through a fine mesh sieve to remove any lumps that might have formed.
  • Divide custard evenly among the six ramekins, then set the pan on the oven rack. Carefully pour enough hot water into the pan to come about halfway up the sides of the ramekins. Bake for 40-50 minutes, or until the edges are set, and the centers jiggle when you gently shake the pan.
  • Transfer ramekins to a wire rack and allow to cool to room temperature, about 2 hours. Place ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight.
  • Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard.* Use a small kitchen torch to caramelize the tops. Enjoy!

Notes

*Make sure that you cover the ENTIRE surface of the custard with sugar. Otherwise, the direct heat will curdle any custard that’s exposed.
**BROILER METHOD: If you don’t have a kitchen torch, you can always use the broiler. After sprinkling the custards with sugar, just place them on a baking sheet on an oven rack directly under the broiler. Broil on high until caramelized, and keep a CLOSE eye on it. 
(Visited 1,719 times, 1 visits today)

Leave a Review or Question!

You may also like