Caramelized Pumpkin Creme Brulee

Yields 6 to 8 servings

1 cup fresh pumpkin puree
1 cup heavy cream
1 cup milk
3/4 cup brown sugar
1/4 cup granulated sugar
6 egg yolks
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg


1. Preheat oven to 325ºF.

2. In a saucepan, heat the pumpkin, heavy cream, milk, brown sugar and sugar to a simmer. Remove from heat and slowly add to the egg yolks, whisking constantly to keep the yolks from curdling. Allow the cream-pumpkin mixture to cool completely. Pour mixture through a strainer and stir in spices.

3. Pour the mixture into creme brulee ramekins. Arrange the dishes in a baking pan and place it on the oven rack. Pour enough hot water into the pan to reach two thirds of the way up the sides of the creme brulee dishes. Cover with foil and punch small holes in foil. Bake for 30 minutes and then remove a corner of the foil. Re-cover the pan and bake for 15-25 additional minutes until the edges are set but still jiggly in the center. Allow the custards to cool completely, then cover and refrigerate for at least 6 hours.

4. Right before serving, sprinkle sugar in a thin, even coating on the surface of the custards. Use a preheated broiler or torch to caramelize the sugar. Accompany with biscotti.

Recipe by Chef Gregory LaPrad, formerly of Quiessence Restaurant in Phoenix, AZ 

More like this

View Comments

RecommendedView All