Pumpkin Crème Brûlée with Fresh Ginger and Cinnamon

February 17, 2011
0 Ratings
  • Serves 6
Author Notes

The perfect holiday dessert! Fresh pumpkin purée is used in this sumptuous crème brûlée recipe. Use a kitchen torch to form a perfect caramel crust. —Viviane Bauquet Farre

What You'll Need
  • 3/4 cup pumpkin purée
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons finely grated fresh ginger root (use a microplane grater)
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 5 large egg yolks
  • 1/3 cup organic sugar
  • 1 pinch sea salt
  • 2 tablespoons organic sugar for the caramelized crust
  • 6 4oz ramequins
  1. Preheat oven to 300°F.
  2. Place the pumpkin purée, ginger and cinnamon in a medium bowl. Whisk until well blended. Set aside.
  3. Heat the cream and milk in a medium saucepan over medium-high heat and bring to a boil. When the liquid has reached boiling point remove from heat and set aside.
  4. In the bowl of an electric mixer, whip the egg yolks, sugar and salt at high speed, until the mixture is very pale and ribbony, about 2 minutes. Reduce to low speed and slowly whisk the hot cream into the egg yolk mixture. Add the pumpkin purée and whisk until well blended. Skim the air bubbles off the top with a mesh spatula.
  5. Pour the custard into the molds, filling them 1/4” from rim. Place the ramequins in a large baking pan and pour enough hot water in the pan to reach about 1/2? up the side of the ramequins. Cover pan with aluminum foil and bake for 20 to 25 minutes. The custards should be barely set and wobble when gently shaken. Do not overcook or the crème brûlée will curdle (it would look like scrambled eggs… and if this should happen, unfortunately you’ll have to make a new batch!). Carefully remove the pan from the oven, transfer custards to a cooling rack and let cool to room temperature. Refrigerate the custards for at least 4 hours.
  6. Cook’s note: The custards can be prepared up to this point and refrigerated for up to 2 days.
  7. Sprinkle each custard with a little sugar. Hold a lit kitchen torch 4 inches from the sugar topping and move the flame evenly over the surface until a caramel crust has formed. Return to the refrigerator for 15 to 30 minutes before serving. (If the caramel crust is refrigerated for too long, it becomes soggy and loses its crunch!)

See what other Food52ers are saying.

  • ibbeachnana
  • Viviane Bauquet Farre
    Viviane Bauquet Farre

4 Reviews

ibbeachnana November 20, 2011
Thank you for the reply, of course the heat will warm the custard, why did that not sink into my brain.
Viviane B. November 20, 2011
Yes, you should refrigerate the cremes. The torching warms up the custards so they'll be warm and looser if you eat them right away. Happy holidays!
Viviane B. November 20, 2011
Yes, I find refrigeration helpful. The torching warms up the custards so they will be warm and a little looser if you eat the creme brulees right away.
ibbeachnana November 20, 2011
Is it necessary to refrigerate again after making the caramel crust?