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Pumpkin Crème Brûlée


I’ve never made crème brûlée before and it might be because custard kind of intimidated me.  The Fall season is right around the corner and I decided why not start with making a pumpkin crème brûlée.  I didn’t realize how simple this was to make.  The hardest thing was making sure you don’t over bake the custard and creating that nice crunchy sugar topping.  I didn’t have a kitchen torch and used the oven broiler to create that crunchy sugar topping.  Next time I’ll try it with a kitchen torch.  In the video I made for this I forgot to include vanilla in the ingredients.

This was delicious.




  • Servings: 3-4
  • Difficulty: Intermediate
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Pumpkin Crème Brûlée


  • 3 Egg yolks
  • 1/3 cup Brown Sugar
  • 1 cup Heavy Cream
  • ¼ tsp Vanilla
  • 1 cup Pumpkin Puree
  • ¼ tsp Nutmeg, freshly grated
  • ½ tsp Cinnamon
  • ¼ tsp Ginger
  • Dash of Salt
  • Sugar for the crunchy top coating


  • – Preheat oven to 325 degrees
  • – In a bowl whisk together egg yolks and brown sugar.  Whisk until thoroughly combined and slightly fluffy.  Add in the vanilla, cream, pumpkin puree and spices and salt.  Continue to whisk until well combined.  
  • –  Fill about 4, maybe 5 ramekins with the pumpkin custard and place in a rim baking pan.  Fill the baking pan with water to about halfway up the sides of the ramekins.  Bake for about 30-35 minutes until the center is set.  Remove from the oven and let cool and then refrigerate at least an hour or two until ready to serve.
  • –  Put the oven on Broil.  Sprinkle about 1 tsp of sugar on top of the custard.  Place the custard filled ramekins about a few inches below the broiler until the sugar is melted and has turned a nice golden or slightly darker brown crunchy topping. 
  • –  Serve while slightly cooled.


Enjoy ☺