Description
A sophisticated yet comforting dessert that blends creamy custard with pumpkin spice and features a crunchy caramelized sugar top.
Ingredients
Scale
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar (67g, more for topping)
- ⅔ cup pumpkin puree (160g)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- A tiny pinch of ground cloves
- 3–4 small-medium pumpkins
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, combine the heavy cream and vanilla bean paste. Heat over medium flame until just simmering, but do not boil.
- In a mixing bowl, whisk together the egg yolks, granulated sugar, salt, and spices until pale and thickened.
- Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the yolks.
- Fold in the pumpkin puree until the mixture is smooth.
- Prepare your pumpkins by placing them in a baking dish. Pour the custard mixture into each pumpkin, filling them about ¾ full.
- Create a water bath by adding hot water to the baking dish until it reaches halfway up the sides of the pumpkins.
- Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the oven and let cool completely, then refrigerate for at least 2 hours or overnight.
- To serve, sprinkle with sugar on top and use a kitchen torch to caramelize the sugar until golden and crispy.
Notes
Custards can be made up to two days in advance. Torch the sugar topping right before serving for optimal crunch.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 200mg
Keywords: pumpkin, crème brûlée, fall dessert, holiday recipe, elegant dessert