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A crackly crust with creamy custard underneath can only mean one thing: crème brûlée. This fall-ready reboot includes everything you love about the classic French dessert, but with an added pinch of pumpkin spice and a smidge of pumpkin purée. Gently tap the caramelized sugar crust to crack it open, then dig your spoon through the sugar shards and into the rich, golden, silky smooth pumpkin custard for the perfect bite.
When tempering the yolks, be sure to keep whisking and only add the hot milk a little bit at a time to avoid scrambling your eggs.
Wondering if the water bath is really necessary? It really is! Using a water bath to bake these delicate custards allows for a gentler bake so you end up with a beautifully smooth and creamy dessert. Without a water bath, your custard may end up dried out and cracked on the surface.
Make sure you don’t place the custards back in the fridge after torching the sugar, because that deliciously caramelized sugar will melt, and the topping will no longer be crunchy.
Hi, I made this for Thanksgiving and turned out perfect!! I am making it for Christmas too!! Thanks!
Hi Diana, we hope it was as delicious as the first time! Be well!
Hi! For a regular creme brûlée, should I just omit the pumpkin purée and pumpkin spice from the recipe ? Thanks :)
Hi there! We haven't made this recipe without the pumpkin yet but imagine that should work out just fine. Excited to hear how yours turn out!
Thank you for the recipe! I tried this last night but when served, the inside was much runnier than a typical creme brulée. Any suggestions?
Hi Shannon, thank you for trying our recipe. We're so sorry to hear it came out a little runny this time. The most likely cause for this is that the creme brulee was slightly undercooked. We'd recommend leaving in the oven a couple minutes longer until edges are set and center is just slightly wobbly. Hope this helps and that you enjoy!
Can’t wait to try this!!!!!
We can't wait to hear how it turns out, Teri!
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