Creme Brulee would rate high on my list of favorite desserts, maybe even in the top three! It’s rich silky texture is perfect for ending a special meal, come on who doesn’t like to smash through that crunchy caramelized top layer? Three words for ya’- Pumpkin Creme Brulee.
I’d be so happy with a plain, traditional creme brulee but there’s so many ways to pimp them out. You can add fresh berries or crushed cookies, I even tried a foie gras version and still have dreams about it. For these, I added squares of white chocolate to the bottom of my ramekins and mixed in some pumpkin and fall spices to the mixture. If you don’t make these you’ll break my heart, I’m not kidding. It’s such an easy make-ahead dessert that’ll blow your socks off!
No worries if you don’t own a blow torch for the sugar top, but I’ve had mine for years and it’s a great tool to have. You can always throw the creme brulee under a piping hot broiler but be super-careful because those ramekins can get space shuttle hot! Also a torch will give you a more evenly caramelized top, ah geez just buy a torch and be done with it. I promise you’ll make way more creme brulee than ever but that’s totally acceptable.
I love creme brulee!
Here’s some other Creme brulee recipes to make you drool!
Pumpkin Creme Brulee with White Chocolate
- 1 pint heavy cream
- 1/2 cup sugar divided
- 4 egg yolks
- 1 teaspoon vanilla extract
- 5 tablespoons canned pumpkin puree
- 1/2 tablespoon cinnamon
- 1/4 teaspoon ground cloves
- Pinch of nutmeg
- 1 oz bar of good white chocolate 3.5
- You'll need six 3 1/2 inch oven-safe ramekins. Preheat the oven to 300 degrees F.
- Bring a kettle or 2 quart pot of water to a boil.
- In another pot, heat the cream and 1/4 cup of the sugar to a slight simmer.
- While the cream is warming, beat the egg yolks in a bowl.
- Once the cream shows bubbles around the edges, scoop out 1/4 cup of the hot cream and whisk it very gradually into the beaten eggs. Do this slowly or the eggs will scramble.
- Gradually add the rest of the cream whisking all of the time until all of it has been added to the eggs.
- Add the pumpkin, spices and vanilla and whisk gently to combine.
- Place the ramekins into a 13 x 9 inch deep tray and add a few squares of the chocolate on the bottom of each ramekin.
- Using a ladle, scoop enough mixture into each ramekin until it reaches about 1 inch from the top.
- Pour enough of the hot water into the tray-being careful not to let any get into the ramekins- until the water is about halfway up the sides of the ramekins.
- Carefully transfer the tray to the oven and bake for about 40-45 minutes or until the center still moves but with a firm jiggle to it.
- Let cool in the fridge for at least 3 hours or overnight. Dust the top of each creme brulee with the remaining 1/4 cup sugar and either torch or broil until caramelized and crunchy.