Pumpkin Crème Brûlée with Gingerbread Spice

A creamy and comforting pumpkin crème brûlée infused with warm gingerbread spice. The perfect autumnal dessert with a crispy caramelized sugar topping.

Prep Time

15 minutes

Total Time

45 minutes

Calories

548 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.74/serving

Season:

🍂 Autumn

Meal Type:

Snack•Dessert•Bread

Cuisine:

Asian

Mood:

Comfort Food

Ingredients

Servings

2cupsHeavy cream(35% milk fat or higher)

£2.50

1cupPumpkin puree(Not pumpkin pie filling)

£2.00

0.5cupGranulated sugar(Plus extra for brûléeing)

£0.30

4Egg yolks(Large eggs)

£1.50

1teaspoonGingerbread spice blend(Or use a mix of cinnamon, ginger, nutmeg, and cloves)

£0.25

0.5teaspoonVanilla extract

£0.40

0.3teaspoonSalt

£0.01

As neededHot water(For the water bath)

Total Cost

£6.96

£1.74 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
In a saucepan, combine heavy cream, pumpkin puree, granulated sugar, gingerbread spice, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just starting to simmer. Do not boil.
3.
Remove from heat and whisk in vanilla extract.
4.
In a separate bowl, whisk egg yolks lightly.
5.
Slowly temper the egg yolks by drizzling a small amount of the warm cream mixture into the yolks while whisking constantly. This prevents the yolks from scrambling. Continue adding the warm cream mixture gradually until the yolks are fully tempered.
6.
Pour the custard mixture through a fine-mesh sieve into a pitcher or bowl. This will remove any lumps and ensure a smooth crème brûlée.
7.
Pour the custard evenly into four ramekins.
8.
Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (creating a water bath).
9.
Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center. Check for doneness after 30 minutes.
10.
Remove the baking dish from the oven and carefully remove the ramekins from the water bath. Let the custards cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight.
11.
Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
12.
Using a kitchen torch, caramelize the sugar by moving the flame evenly over the surface until it is golden brown and bubbly. Alternatively, you can broil the custards briefly, but watch them closely to prevent burning.
13.
Let the caramelized sugar cool and harden for a minute or two before serving.

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My Notes

Nutrition Information

Nutrition per serving (170g)

548 kcal / 2293 kJ

Carbs

22.1g

9% of RDA

Fat

50.3g

72% of RDA

Protein

5.3g

11% of RDA

Detailed Breakdown

Fibre

1.9 g

6% of RDA

Sugar

20.2 g

22% of RDA

Sodium

158 mg

7% of RDA

Saturated Fat

31.5 g

158% of RDA

Chef's Tips

Do not overbake the crème brûlée, as it will become rubbery.

If you don't have a kitchen torch, you can use the broiler, but watch carefully to prevent burning.

The crème brûlée can be made ahead of time and refrigerated for up to 3 days.

Make sure the sugar layer is thin and even for optimal caramelization.

For a richer flavor, use brown sugar instead of granulated sugar for the topping.

Cooking Equipment

Oven

Stove

4 ramekins

Baking dish

Blowtorch (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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