Pumpkin Creme Brulee (Small Batch)

Pumpkin Creme Brulee (Small Batch)

 

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Maybe you don’t want to make an entire pumpkin pie for Thanksgiving, or maybe you’re craving the more creamy creme brulee. Whatever the reason – this pumpkin creme brulee is easy to whip up, it can be made in advance and makes for a stress free Thanksgiving celebration!

 

I made this a small batch because I know a lot of people have smaller Thanksgiving celebrations. Maybe it’s just you, or you and your hubby, and an entire pie might be a little much (hah – not for me, but that’s another case). I’m all about making delicious food even though I’m short on people.

 

Pumpkin Creme Brulee (Small Batch)

 

You get the flavor of a pumpkin pie and it’s warm spices – combined with a creamy, milky creme brulee and that amazing crunchy topping. And I love that it’s make ahead! That makes any get together or romantic dinner less stressful and more yummy. Why not whip it up on Sunday, and then you can have dessert on a Monday? YES.

 

Pumpkin Creme Brulee

 

Begin with pre-heating your oven to 150C (300F). Make sure your pumpkin puree is extra fine, blend it if not. In a medium bowl, whisk together the egg yolks and 50 gr brown sugar until well blended.

 

Pumpkin Creme Brulee (Small Batch)

 

Heat the heavy cream in a small saucepan, while stirring, make sure it just heats through and not boils. Remove from heat and let cool a little. Slowly add the warm cream into the sugar and eggs. This way the heavy cream won’t heat up the eggs too much and make scrambled eggs. Strain this mixture. 

 

Whisk in the pumpkin puree, salt and spices. Divide the mixture into 4 ramekins (I poured 125 ml/1/2 cup into mine), and place in a large baking dish. Fill the baking dish with warm water about halfway up the sides of the ramekins. This ensures even baking.

 

Pumpkin Creme Brulee (Small Batch)

 

Bake for around 35-40 minutes. They should wiggle a little in the middle once done because they firm up considerably in the fridge (photo above shows it chilled). Cool to room temperature. Then cover and refrigerate, at least 4 hours, preferably overnight. They can be in the fridge for days like this, so it’s great for a make ahead dinner.

 

Pumpkin Creme Brulee (Small Batch)

 

This pumpkin creme brulee is a little firmer than the normal creme brulee because of the pumpkin. I don’t think it matters, it was delicious nonetheless. I suggest baking it for a little less time if you really want a more smooth and light consistency.

 

Make the crackling crust topping

 

Pour 1/2-1 tsp sugar into each ramekin, jiggle and turn it until it’s evenly coated. Using a torch, torch the tops using a circular motion and turn the ramekins. The tip of the flame is all that needs to touch the sugar. It will start to bubble and caramelize. A few burned pieces are fine, that’s what a creme brulee should look like! Cool 1 minute before serving to let the sugar set and crisp up.

 

Pumpkin Creme Brulee (Small Batch)

Pumpkin Creme Brulee (Small Batch)

 

I would recommend getting a torch, it’s fun and it’s easy. You can use it for a lot of different desserts (like this red currant lemon curd brulee tart), garnishes and what not. It’s pretty inexpensive, I just bought this one, and I really like it. Yes, this is an affiliate link, but I honestly love it.

 

However, if you don’t have one, and don’t want to get one, you could use your broiler setting on the oven. Place the rack in the top position in your oven, place the pumpkin creme brulee ramekins on the rack, and then turn on the oven. Broil for 5-10 minutes (watch all the time!) and turn them around a little to ensure even broiling. This way the pumpkin creme brulee will have a little lukewarm center, but that’s okay too!

 

Pumpkin Creme Brulee (Small Batch)

 

And if you’re all about pumpkin for Fall, I recommend checking out Stephanie’s Pumpkin Whoopie Pies over at Blue Bowl recipes! We love all things pumpkin, don’t we 🙂

 

Pumpkin Bonanza!

 

 

Soft and Chewy Pumpkin Snickerdoodle Cookies Easy Homemade Blender Pumpkin Spice Latte Pumpkin Sage Brown Butter Soup

 

 

Pumpkin Souffle Pumpkin White Chocolate Muffins with Crumb Topping Moroccan Butternut Squash Soup

 

If you have any questions or feedback, I listen. Either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 



Print Recipe
Pumpkin Creme Brulee (Small Batch) Yum
You get the flavor of a pumpkin pie and it's warm spices - combined with a creamy, milky creme brulee and that amazing crunchy topping.
Pumpkin Creme Brulee (Small Batch)
Course Sweets
Cuisine American, French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Sweets
Cuisine American, French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Pumpkin Creme Brulee (Small Batch)
Instructions
  1. Begin with pre-heating your oven to 150C (300F). Make sure your pumpkin puree is extra fine, blend it if not.
  2. In a medium bowl, whisk together the egg yolks and 50 gr brown sugar until well blended.
  3. Heat the heavy cream in a small saucepan, while stirring, make sure it just heats through and not boils. Remove from heat and let cool a little. Slowly add the warm cream into the sugar and eggs. This way the heavy cream won’t heat up the eggs too much and make scrambled eggs. Strain this mixture. 
  4. Whisk in the pumpkin puree, salt and spices. Divide the mixture into 4 ramekins*, and place in a large baking dish. Fill the baking dish with warm water about halfway up the sides of the ramekins. This ensures even baking.
  5. Bake for around 35-40 minutes. They should wiggle a little in the middle once done because they firm up considerably in the fridge. Cool to room temperature. Then cover and refrigerate, at least 4 hours, preferably overnight. They can be in the fridge for days like this, so it's great for a make ahead dinner.
  6. Pour 1/2-1 tsp sugar into each ramekin, jiggle and turn it until it’s evenly coated. 
  7. IF USING A TORCH: torch the tops using a circular motion and turn the ramekins. The tip of the flame is all that needs to touch the sugar. It will start to bubble and caramelize. A few burned pieces are fine, that’s what a creme brulee should look like! Cool 1 minute before serving to let the sugar set and crisp up.
  8. IF USING THE BROILER: Place the rack in the top position in your oven, place the pumpkin creme brulee ramekins on the rack, and then turn on the oven. Broil for 5-10 minutes (watch all the time!) and turn them around a little to ensure even broiling. This way the pumpkin creme brulee will have a little lukewarm center, but that's okay too!
Recipe Notes

* Ramekins needs to be at least 150 ml/5 oz.

 

If you are doubling the recipe, you don't have to double the egg yolks. Add 1 less egg yolk.

 

Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!

Author: Stine Mari from Ginger with Spice

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