If you’re a French dessert fan, you’ll love this Pumpkin Creme Brûlée! Creamy custard is flavored with pumpkin butter for a rich, spiced kick, and topped with the signature crisp sugar shell.
Hello and haaappyy Wednesday! I don’t usually post mid-week, but y’all know how school keeps me busy so there is not really any schedule around here anyway. Today, I am sharing something I’ve been meaning to make for AGES! This Pumpkin Creme Brûlée is what all of your autumn dreams are made of. Thick and creamy custard is made with pumpkin butter and topped with that signature crunchy caramelized sugar we all know and love for the ultimate fall indulgence. Let’s get to brulee-ing!
I’ve talked about my mystical blogging notebook before, where I jot down any and every possible blog recipe idea that runs through my head. I kid you not when I say I’ve had pumpkin creme brûlée on the list for at LEAST the past 2 years. Time just gets away from me before I get the chance to make it during the correct season! I’m so glad that this year I finally made it happen because this stuff is legit. If you like creme brûlée and/or pumpkin, you’ll be sure to love this!
Surgery rotation just keeps marching on but at least I’m somewhat getting used to the crazy schedule! Those 3:30 AM wakeup calls are not as bad when you go to bed at 9. Six and a half hours of sleep is not too terrible so I guess I can’t complain. But surgery has been really fun besides that! I’ve gotten to do a lot of hands-on stuff which has been exciting. I know most of y’all don’t care about medical/PA school things but if anyone wants to chat, of course you can email me!
I hope you’ll give this pumpkin creme brûlée a try this fall season! For more pumpkin recipes, check out my 2-Ingredient Pumpkin Brownies, Pumpkin Banana Bread, Fresh Pumpkin Pie with Amaretto Streusel, and Chocolate Pumpkin Roll. Happy baking!
- ¾ cup heavy cream
- ¾ cup milk
- 4 egg yolks
- ⅓ cup sugar
- ⅓ cup brown sugar
- ½ cup pumpkin butter
- turbinado sugar, for topping
- Preheat oven to 325F.
- In a small saucepan, combine the heavy cream, milk, and pumpkin butter over medium heat. Heat, whisking often, until mixture starts to bubble around the edges (not boiling).
- Meanwhile, in another medium bowl, whisk together the egg yolks, white sugar, and brown sugar until creamy, smooth, and lighter in color.
- Whisking constantly, slowly pour the hot pumpkin milk mixture into the egg mixture until well-blended.
- Divide the creme brûlée evenly into 6-8 small ramekins (depends on how full you want them), and place them on a baking sheet.
- Bake in preheated oven for 35-40 minutes, until custard is set and jiggles only a small bit in the center (it will become more firm as it cools).
- Let come to room temperature, then cover tightly with plastic wrap and refrigerate for at least 3 hrs to solidify.
- When ready to serve, spoon some turbinado sugar evenly on the pumpkin creme brûlée. Either use a kitchen torch to caramelize the sugar, or broil for a couple of minutes in your oven broiler. Watch closely so they do not burn. Serve warm and enjoy!
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