Pumpkin Spice Crme Brle Creamy Easy Fall Dessert Recipe
Author:asmahane
Total Time:3 hours
Yield:6 servings 1x
Description
Cozy autumn indulgence make Pumpkin Spice Crme Brle in easy steps velvety custard caramelized sugar crust and showstopping fall flavor to share
Ingredients
Scale
2 cups (480 ml) heavy cream
1/2 cup (120 ml) whole milk
1/2 cup (120 g) canned pumpkin puree
1/3 cup (67 g) granulated sugar
2 tablespoons brown sugar (optional)
4 large egg yolks
1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, pinch of cloves)
1 teaspoon pure vanilla extract
Pinch kosher salt
3–6 tablespoons granulated or turbinado sugar (for topping)
6 (4–6 oz) ramekins
Instructions
Preheat oven to 325°F (160°C). Arrange 6 ramekins in a large baking dish and bring a kettle of water to boil for the water bath.
In a medium saucepan, combine heavy cream, milk, pumpkin puree, and pumpkin pie spice. Warm over medium heat, stirring often, until tiny bubbles appear at the edges and the mixture is fragrant (about 5–7 minutes). Do not boil.
In a bowl, whisk egg yolks with granulated sugar (and brown sugar, if using) until the color lightens and the mixture is slightly thick—about 1–2 minutes.
Temper the yolks: slowly drizzle about 1/3 of the hot cream mixture into the yolks while whisking steadily. Pour the tempered yolk mixture back into the saucepan with the remaining cream and stir to combine.
Strain the custard through a fine-mesh sieve into a clean measuring cup or bowl to remove any bits of cooked egg or fibrous pumpkin. Stir in vanilla and a pinch of salt.
Pour the custard into the ramekins, dividing evenly. Place ramekins in the baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake for 30–40 minutes until the edges are set and the centers still have a slight jiggle. Start checking at 30 minutes to avoid overbaking.
Carefully remove ramekins from the water bath and transfer to a rack. Cool to room temperature (30–45 minutes), then refrigerate uncovered for at least 2 hours or up to 48 hours.
Just before serving, sprinkle about 1 teaspoon of granulated or turbinado sugar evenly over each custard. Using a kitchen torch, melt the sugar until it forms a deep amber, glassy shell. Alternatively, broil for 1–2 minutes while watching closely.
Let the caramel cool and harden for 2–3 minutes, then serve immediately to enjoy the contrast of crisp top and creamy center.
