Pumpkin Creme Brulee

Recipe courtesy Gale Gand,

Show: Sweet DreamsEpisode: Holiday Show

Rated: 5 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
3 hr 30 min
Level:
--
Yield:
4 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 3 hr 30 min
Total:: 4 hr 15 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar

Directions

Preheat the oven to 300 degrees F.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Pumpkin Mousse

Photo: Pumpkin Creme Brulee

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Pumpkin Creme Brulee
Michael DOVER, NH 10-04-2009
Flag

Perfect Balance of cream and pumpkin
Rated: 5 stars out of 5

Great recipe....Achieves really a prefect balance of all the good things about creme brulee and all the good things about... pumpkin flavored desserts. I did not have any of the issues with separation or a discolored result. I did use a good quality canned pumpkin that is on the dense side as opposed to the fickleness of consistency in homemade pumpkin (which I love, but not for baking). My only complaint...what there's only 4! I know, I know, I can make more.....Read more
recipe Pumpkin Creme Brulee
Christine Lincoln, NE 11-28-2008
Flag

nice alternative
Rated: 4 stars out of 5

This is a nice and fairly simple alternative to the pumpkin pie. My brulee came out kind of grey in appearance, but the... taste was wonderful.Read more
recipe Pumpkin Creme Brulee
DeAnn Cumberland, WI 11-26-2008
Flag

Fabulous!!!
Rated: 5 stars out of 5

I'm a big fan of creme brulee, but have never attempted to make it. I wanted to do something different for Thanksgiving this... year, and this looked good. I tested this recipe a week ago . . . all I can say is wow! This will be the dessert after our Thanksgiving meal this year. Definitely worth the time.Read more
recipe Pumpkin Creme Brulee
Deborah Derwood, MD 11-18-2008
Flag

not pumpkin-y enough
Rated: 3 stars out of 5

I used fresh pumpkin, which was yellow and very watery when I roasted it whole, so I had to drain it for awhile. Still, the... dessert came out rather flat tasting. Maybe it was the pumpkin; maybe the recipe needs more pumpkin...Read more
recipe Pumpkin Creme Brulee
SUzi Rochester, NY 10-19-2008
Flag

Gale Gand is amazing!!!
Rated: 5 stars out of 5

Having worked with Gale Gand in Rochester, NY, I can say this recipe is amazing beyond all belief. Thanks so much for... working so hard and even after 20 years you still have that magic touch. Suzi Willpower, Rochester, NYRead more
recipe Pumpkin Creme Brulee
david Jacksonville, FL 12-16-2007
Flag

had high hopes
Rated: 3 stars out of 5

Strange texture. Not very good. Made 16 for party and only 2 were totally consumed.