Pumpkin Creme Brulee

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Happy Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (40)

RECIPE
COMMENTS & REVIEWS(40)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: 3 hr 0 min
Cook: 1 hr 0 min
Total:: 4 hr 15 min

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Ingredients

2 cups heavy cream
1/4 cup light brown sugar
1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup mashed cooked pumpkin

Directions

Preheat the oven to 325 degrees F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.

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Comments & Reviews

recipe Pumpkin Creme Brulee
Laura Kennebunk, ME 11-26-2009
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A holiday favorite!
Rated: 5 stars out of 5

I've made this for the last three Thanksgivings and it is a huge hit in our house. Easy to make, creamy and delicious, it... beats pumpkin pie any day! The pumpkin taste is pretty mild and the crunchy sugar topping is wonderful. It's excellent when the bottom is cold and creamy. A real winner!Read more
recipe Pumpkin Creme Brulee
L san jose, CA 11-25-2009
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OUtstanding!!
Rated: 5 stars out of 5

I made this last year for the first time and it was wonderful. This was the first time I had ever made brulee and was... surprised how easy it was to follow the recipe. I also used canned pumpkin like many others and it was perfect. I just noticed at the store this year that there is canned pumpkin for pie and regular... now if I can only remember which one I used! I'm about to make this again for tomorrow. I also added lots of sugar on top for an extra crunchy topping. I love that I can make this the night before and just torch it before it's needed. Read more
recipe Pumpkin Creme Brulee
Jennifer Crestline, CA 10-19-2009
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Worth the effort!
Rated: 5 stars out of 5

This was the first time I've made creme brulee, and it was worth the effort! I cooked the pumpkin myself and was delighted... at how tasty the pumpkin was on its own. Guests at our fall BBQ raved that the pumpkin taste was definitely present but not overwhelming. One thing - perhaps because I'm a newbie, I filled the ramekins too much, but on my first run the recipe yielded 6 servings, not 12. I made another "batch" to fill the rest of the ramekins.Read more
recipe Pumpkin Creme Brulee
Greg Larkspur, CO 12-19-2008
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Superlative.....
Rated: 5 stars out of 5

This is a big hit, excellent.................
recipe Pumpkin Creme Brulee
Jennifer Denver, CO 11-30-2008
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Super Yummy and Easy!
Rated: 5 stars out of 5

Make this - you won't be sorry! It's really easy to make and luscious tasting. I didn't bother straining it and it was just... fine. A real winner! Read more
recipe Pumpkin Creme Brulee
Nancy Raymond, ME 11-24-2008
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Pumpkin Brulee
Rated: 5 stars out of 5

Love all Emeril's recipes...however, please drop the "Yah Babe" PLEASE????