Pumpkin Creme Brulée

Servings: 6

Prep Time: 15

Cook Time: 30

Total Time: 2 45

This is the perfect pumpkin creme brulée to make if you're a beginner cook or need a simple and delicious recipe.

5 from 11 votes

Preheat the oven to 350F. Place the ramekins in a large baking dish and fill with enough water to come halfway up the sides of the ramekins.

In a medium saucepan, combine the half-and-half, vanilla, cinnamon, and pumpkin purée over medium heat. Warm until the mixture is steaming and small bubbles begin forming around the edges, stirring occasionally. Do not let it boil. Remove it from the heat.
In a medium bowl, whisk the egg yolks and ½ cup sugar. Whisk until it turns into a smooth, pale yellow paste. The sugar should be dissolved.
Slowly whisk a few tablespoons of the warm half-and-half mixture into the egg yolks. Repeat a few times to gradually warm the eggs. Then slowly pour the egg mixture back into the saucepan, whisking continuously until smooth.
Fill each ramekin up to the inner rim with the custard mixture; be careful not to overfill.

Place the ramekins in the baking dish and place it on the center shelf of the oven. Bake for 30 minutes or until the custard is set, but the middles jiggle.

Remove the baking dish from the oven and allow the custards to reach room temperature before refrigerating for 2 hours or up to 3 days.

To serve, spread 1 tablespoon of sugar over the top of each custard and use a blow torch to caramelize the sugar into a golden-brown crust. If you don’t have a kitchen torch, you can top them with whipped cream and a little dusting of cinnamon.