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My review
Chef John's Pumpkin Creme Brulee
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Chef John
"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."
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Ingredients
2 h 45 m servings 269Original recipe yields 7 servings
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Directions
{{model.addEditText}} Print- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
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Reviews
Read all reviews 3238 Ratings
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Most helpful positive review
10/6/2012
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!
Most helpful critical review
11/17/2014
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 ...
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10/6/2012
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!
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 m...
10/6/2012
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!
9/23/2012
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!!!
11/7/2013
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 ...
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.
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 :)
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....
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.