Exquisitely smooth and creamy crème brûlée infused with the fall sweetness of pumpkin and warm richness of silky caramel!
If there are two flavors I can’t get enough of during fall it HAS to be pumpkin and caramel. Although caramel and apples are a classic pairing this time of year, I would definitely have to say that pumpkin and caramel are the REAL match made in heaven.
This is especially evident when you combine these two comforting flavors with the blissful elegance of crème brûlée…
Why You’ll Love This Pumpkin Caramel Crème Brûlée
Pumpkin + Caramel = Heaven: If I haven’t emphasized it enough, pumpkin and caramel BELONG together. The buttery, rich sweetness of caramel blends so well with the natural earthy flavor of pumpkin. The warm autumnal spices also complement the toasted sugar and butter notes in the caramel.
Smooth, Dreamy, and Impeccably Creamy: Every single heavenly spoonful is exquisitely smooth and creamy. It’s almost like eating a much lighter, creamier, more luxurious version of pumpkin pie.
Easier Than You Think: As intimidating as crème brûlée sounds, it’s actually quite easy to make. It’s made with pretty basic ingredients, and it comes together in less than an hour. The hard part is waiting for it to cool completely!
Ingredients You’ll Need:
Homemade Caramel: Although you can totally substitute store-bought caramel sauce, I would highly recommend making the caramel in this recipe. Not only does it taste 100 times better than anything you buy at the store, but it’s too easy NOT to make.
Pumpkin Puree: Make sure to use 100% pure pumpkin puree and nothing that says “Pumpkin Pie Mix”, which has a bunch of other ingredients added.
Heavy Whipping Cream: The custard contains 2 whole cups of heavy whipping cream. Its high fat content provides a rich and creamy texture while also helping the custard to set properly when baked. Lighter alternatives like milk or half & half don’t contain enough fat for a proper set.
Eggs Yolks: You’ll need 5 large egg yolks, preferably at room temperature. Egg whites contain most of the protein, which can result in a texture that’s too firm or rubbery. Egg yolks are high in fat, promoting a smoother, creamier consistency.
Pure Vanilla Extract: Adding a little splash of vanilla is crucial for rounding out all the flavors.
Ground Cinnamon and Pumpkin Pie Spice: These two fall spices enhance the mild flavor of pumpkin, creating a sweeter, more robust taste.
Granulated Sugar: It doesn’t have to be super-fine sugar. Just regular granulated sugar will work great. It’s sprinkled on top of the baked and cooled custards, then brûléed to a crisp!
Tools You’ll Need:
Ramekins: I like to use 4-5 ounce ovenproof ramekins that are deep, rather than shallow. Since the ramekins are baked in a water bath, the deeper ramekins prevent the likelihood of water accidentally sloshing into them. If you do decide to use shallow ramekins, note that the baking time will be shorter.
Roasting Pan: As I just mentioned, the crème brûlées are baked in a water bath. This ensures that the custard heats more evenly and gently. It also prevents overcooking, resulting in a smooth and creamy custard. Make sure to line your roasting pan with a kitchen or tea towel, so that the ramekins don’t slide around in the pan. After I place each ramekin into the roasting pan, I fill the roasting pan with hot water until the water reaches about halfway up the sides of the ramekins.
Kitchen Torch: This is one of my favorite weapons–I mean, TOOLS in the kitchen. It’s used to caramelize the sugar on top of the custard. Not only does it provide way more precision than an oven broiler, but it’s just way more fun to torch the sugar. If you don’t have a kitchen torch, don’t worry! I’ve included broiler instructions in the notes.
Can I make Crème Brûlée ahead of time?
Absolutely! Crème Brûlée can be made up to 3 days in advance. Once baked and cooled, keep them covered and refrigerated. Don’t caramelize the sugar on top until JUST before serving.
Can I freeze Crème Brûlée?
Yes, you can! Crème Brûlée can be stored in the freezer for up to a month. Don’t caramelize the sugar, if freezing. When you’re ready to eat one, put it in the refrigerator and allow it to thaw overnight. Take it out, sprinkle the sugar on top, and brûlée away!
Pumpkin Caramel Crème Brûlée
Ingredients
Caramel:
- ¼ cup water
- ¾ cup granulated sugar
- 1 Tablespoon corn syrup
- ½ cup heavy cream
- ½ teaspoon salt
Custard:
- 2 cups heavy cream
- 5 egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ½ cup pumpkin puree
- ¾ cup salted caramel (from recipe above)
- 6-7 teaspoons granulated sugar, for caramelizing
Instructions
Make the Caramel:
- Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
- Place pan over medium heat, leaving it alone for the first 5 minutes or until the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 5 to 10 minutes.
- Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.
Make the Custard:
- Preheat the oven to 300ºF. Lay a kitchen towel along the bottom of a large 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 simmer. Remove from heat; set aside.
- In a large bowl, whisk the egg yolks, sugar, vanilla and spices together until thick, pale, and forms a nice ribbon when you lift the whisk from the bowl. Stir in the pumpkin. Gradually add the salted caramel, whisking constantly as you pour.
- Gradually add the warm cream by whisking in about a half cup. Whisk in another half cup, then finally pour the rest of the 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. You can also use a food thermometer to take the internal temperature. It should be 170ºF/77ºC.
- 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.
- Drizzle with remaining caramel. Add a dollop of whipped cream, if desired. Enjoy!