This is a great seasonal twist on the restaurant classic. The texture is actually closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
7
Yield:
7 servings
Advertisement

Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

    Advertisement
  • Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.

  • Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.

  • Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.

  • Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.

  • Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

Nutrition Facts

269 calories; protein 2.3g; carbohydrates 34.2g; fat 14.6g; cholesterol 134.4mg; sodium 127.5mg. Full Nutrition
Advertisement

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2012
Amazing! But so is everything from this chef!!! Don't change a thing just follow and enjoy with guests! I actually mixed this all in a blender and just poured it into the ramikins! Read More
(36)

Most helpful critical review

Rating: 2 stars
11/18/2014
The pumpkin puree ruins the texture of the Creme Brulee and using white sugar on the top absolutely does not work. I think I would just add pumpkin pie spice to a regular Creme Brulee to add a holiday flair. Read More
(2)
40 Ratings
  • 5 star values: 32
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/06/2012
Amazing! But so is everything from this chef!!! Don't change a thing just follow and enjoy with guests! I actually mixed this all in a blender and just poured it into the ramikins! Read More
(36)
Rating: 5 stars
10/16/2012
OMG this is a great recipe I first tried the pumpkin custard at Cracker Barrel it was served with ginger snap cookies and a caramel mousse it was awesome well this recipe is much much better I made the cookies and the mousse really guys this is better then anything you can get in a resturant just a few extra steps and WOW give it a try instead of brulee add ginger snap cookies smashed up on top and caramel mousse yum. Read More
(26)
Rating: 5 stars
10/06/2012
Excellent alternative to pumpkin pie - it was delicious - I'd never made a brulee before so I followed the recipe exactly and it turned out great! Read More
(19)
Advertisement
Rating: 5 stars
09/23/2012
Excellent!!! I went a little lighter on the brulee layer as I wanted it to break a little easier for guests. A total hit at the party. DO TRY THIS ONE!!! Read More
(12)
Rating: 5 stars
11/20/2012
Su yummy! Not the exact same texture as your typical creme brulee but still delicious. I plan on making it for Thanksgiving. Read More
(7)
Rating: 5 stars
11/07/2013
Oh wow! Super delicious! I love this recipe!! As Chef John says right off the bat this does NOT have the same texture as a creme brulee so no one should be disappointed or lower their rating because of this but it does have its own wonderful creamy texture and a flavor that is amazing. Thanks Chef John - another winner!! Read More
(6)
Advertisement
Rating: 4 stars
10/11/2012
I will make this instead of pumpkin pie next Thanksgiving! Delish. I would HIGHLY recommend straining this mixture before filling the ramekins:) Read More
(5)
Rating: 4 stars
10/16/2012
I knew it would be like this but I missed the silky creamy custard of a true creme brulee. It was delicious don't get me wrong but the pumpkin texture just made it like a fancy crustless pie. Nothing to be done for that with this recipe and my kids thought the torch was the coolest thing ever... Read More
(4)
Rating: 5 stars
12/28/2013
Very easy to make although not as creamy as "regular" creme brulees. I used my broiler since I didn't have a working torch; the results didn't look as good but did not affect the taste. Read More
(3)
Rating: 2 stars
11/18/2014
The pumpkin puree ruins the texture of the Creme Brulee and using white sugar on the top absolutely does not work. I think I would just add pumpkin pie spice to a regular Creme Brulee to add a holiday flair. Read More
(2)