How to Make Pumpkin Spice Creme Brûlée

A Creamy, smooth and very easy to make Pumpkin Spice Creme Brûlée is the perfect dessert you need to make to kick start fall. It has everything you love about the classic French dessert, but with warm spices infused in the cream ( cloves, nutmeg and cinnamon stick) and a little bit of pumpkin purée. Break the caramelized sugar crust and then dig your spoon through the sugar shards and into the rich, decadent and silky smooth pumpkin spice creme brûlée for the perfect fall dessert. Hope you give this dessert a try!

Some of the ingredients you will need:

1.Egg yolks

2. Cream

3. Sugar

4. pumpkin puree

5. Cinnamon stick

6. Nutmeg

7. Cloves

8. Vanilla bean

Print Recipe

Pumpkin Spice Creme Brûlée

Prep Time15 minutes mins

Cook Time50 minutes mins

Course: Dessert

Servings: 4 people

Ingredients

• 2 cups heavy cream
• 1/3 cup plus 2 tbsp sugar plus more for topping
• 1/3 cup pumpkin puree
• 1 vanilla bean
• 3 cloves
• 1 cinnamon stick
• pinch of freshly grated nutmeg
• 1/4 tsp salt
• 5 egg yolks
• 1 tsp vanilla extract

Instructions

• Preheat Oven 325 F
• In a saucepan, add cream, vanilla bean, cinnamon stick, cloves, salt and cook over low heat just until hot.
• Let the cream sit for 10 minutes and allow the spice flavors to infuse the cream, then discard the vanilla bean, nutmeg, cloves and cinnamon stick.
• In a bowl, beat egg yolks , vanilla extract, and sugar together until light. Then add the pumpkin puree and stir. Now stir in the room temperature cream in 2 parts.
• Pour the creme brulee mixture through a sieve to remove any lumps or textures and then pour into four 6-ounce ramekins.
• Place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes.
• Bake for 45-50 minutes or until the centers are barley set. Allow them to sit in the pan for 5-10 minutes and then remove them and set aside to cool completely. Refrigerate the creme brulee for at least 4-6 hours before enjoying. I highly recommend you allow them to set overnight in the fridge for the best result.
• When ready to serve, top each custard with about a teaspoon of sugar. You can use a blow torch to caramelize the sugar or place in the boiler.