Pumpkin Pie Crème Brûlée

This decadent dessert blends the best of both worlds—creamy pumpkin custard and a crisp caramelized sugar crust—for a showstopping Halloween or Thanksgiving treat!

Course Dessert

Cuisine Halloween

Prep Time 30

Cook Time 45

Setting Time 6

Total Time 7 15

Servings

Calories 746kcal

Author Michelle Ordever

Equipment

Ingredients

32 butter crackers (20 Digestive biscuits)
½ cup pecans
5 tablespoons unsalted butter melted
3½ cups heavy cream (double cream), divided
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground ginger
1 vanilla bean
1 cup white sugar
2½ tablespoons dark brown sugar
8 egg yolks
½ cup whole milk
2 cups canned pumpkin purée (not pumpkin pie filling)
boiling water for bain-marie
¼ cup turbinado sugar (demerara sugar)

US Customary - Metric

Instructions

Crush the crackers/biscuits and pecans in a food processor. Add the melted butter, stir to combine.
Divide this mixture between 8 (6oz) custard cups/ramekins, and press to form a base.
Pour 2 cups of cream into a sauce pan and add cinnamon, nutmeg, and ginger.
Split the vanilla pod lengthways, and scrape out the seeds. Add the seeds and the pod to the cream pan.
Bring the cream slowly to a boil on the stove top, then remove pan and leave to cool slightly. Remove vanilla pod.
Meanwhile, add the white, and dark brown sugars and egg yolks to a bowl, and beat with an electric mixer until the sugar is dissolved.
To the cooled cream and spices, add the other 1½ cups of cream and the milk. Then carefully and slowly whisk in the sugar and egg mixture—you do not want to create scrambled eggs!
Whisk the pumpkin purée into the spiced cream mixture until incorporated.
Place the prepared ramekins into a deep roasting tray, and divide the custard between them. Fill to just below the top.
Pour boiling water into the roasting pan, about halfway up the sides of the ramekins. This is called a bain-marie (water bath)
Place the pan into an oven set at 150C/300F/Gas 2 for 35-45 minutes until set. They should be firm to the touch, and have a slight jiggle—but not too much!
Remove the ramekins from the bain-marie and leave to cool for 30 minutes, before placing in the refrigerator to cool and set completely. At least 6 hours to overnight for best results.
When ready to serve, brûlée the tops of the dessert by sprinkling with turbinado sugar, and using a culinary blow torch to melt the sugar until dark and almost burnt. (Crème brûlée, means burnt cream!)
Serve and enjoy!

Notes

Tips

Crème brûlée means “burnt cream” in French—referring to the caramelized sugar top.
A bain-marie (water bath) cooks the custard gently and evenly—pour boiling water into the roasting pan to halfway up the ramekins.
Use a culinary torch for the topping; or place briefly under a hot grill (broiler), watching closely to prevent burning.
Whisk the custard until smooth but not frothy—excess air can cause bubbles. Bake until just set with a slight jiggle in the center.
Chill for at least 6 hours—overnight gives the best set and flavor.

Substitutions

Digestive biscuits or Graham Crackers may be used instead of butter crackers for the base (or vice versa).
If you don’t have a vanilla bean, use 1 to 1½ teaspoons of pure vanilla extract instead. Add it to the custard mixture after removing it from the heat, so the flavor isn’t lost during boiling.
Fresh pumpkin purée can replace canned—steam pumpkin flesh and blend until smooth.
Demerara sugar can replace turbinado for the brûlée topping.

Leftovers & Storage

Make up to 2 days in advance; keep covered in the refrigerator and caramelize the sugar just before serving.
Store leftovers covered in the fridge for up to 3 days. The sugar topping softens over time—torch individual portions as needed.

Freezing

Not suitable for freezing—the custard can split upon thawing.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition