Craving fall dessert? It is super easy to make pumpkin Crème Brûlée at home and I am sure you will fall in love with this recipe!
You only need five simple ingredients – pumpkin, heavy cream, milk, sugar, and eggs. These ingredients make for an exquisitely rich and elegant dessert. In this recipe, I introduce 2 options for how to make a crispy caramel coating on top of the Crème Brûlée. Most recipes require using a kitchen torch but I know there are so many people who don’t have one in their kitchen. Even me, I don’t own it for now, but you can still make tasty and easy pumpkin Crème Brûlée!
3 ways to make crispy caramelized sugar on surface
There are three ways to make a crispy, glass-like glaze on your Crème Brûlée.
- Kitchen torch – Melt the sugar with a kitchen torch until the sugar caramelizes evenly.
- Broiling – Set the oven to HIGH broil and cook for 5 minutes.
- Making caramel – In a pan or pot, add 1 Tbsp sugar on low heat. When it turns dark brown, add 1/4 cup hot water into the pan. Mix quickly and turn off the heat. Quickly add it on top of the Crème Brûlée.
I strongly recommend using a kitchen torch but I understand if you don’t have it. I recommend number 3 if you don’t have a torch because you can make crispy Crème Brûlée so easily whereas, using broiler is a challenge for people who only make easy baking recipes like me.
How to make Pumpkin Crème Brulee
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Pumpkin Crème Brulee
Ingredients
- 320 g kabocha Before removing the skin. So after removing, it should be around 300g of pumpkin.
- 150 ml whole milk
- 100 ml heavy (whipping) cream
- 2 egg
- 2 Tablespoon sugar
- sugar for top of the Brulee
Instructions
Preparation
- Kabocha : Remove the kabocha seeds and cut the kabocha into about 2 inch (5cm) wide and 2-3 inches long pieces. Move them to a microwave safe bowl and cover with a cling wrap. Microwave for 5 minutes. After kabocha gets soft, scoop the flesh using spoon. We don't use kabocha skin this time, so you can toss.
- Oven : Preheat the oven 335°F (168°c).
- Baking ware : spread butter to baking ramekins.
- Egg : Beat the eggs.
- Water : Make boiling water for baking.
Let's make!
- In a bowl, add kabocha, sugar, and the beaten egg. Mix well.
- Then, add milk and heavy cream in the bowl. Mix everything until it is smooth. *You can use blender for it if it's necessary.
- Add the mixture into the each baking ramekin.
- Put all of the ramekins to a large baking pan. Carefully pour the boiling water into the pan to come halfway up the sides of the ramekins.
- Move to the oven. Bake for 40 minutes.
- After 40 minutes, take off the baking pan and take off the each baking ramekin from the baking pan. Put all of them to the fridge for at least 30 minutes.
- Sprinkle the top of the creme brulee with sugar and tap so it's even.
Option 1 : Using kitchen touch (If you own)
- Melt the sugar on top of each creme brulee and form a crispy. Wait for 5 minutes to cool down before serving.
Option 2 : Using Oven to finalize (I don't have kitchen touch so I pick this way)
- Set the oven to HIGH broil and wait for 5 minutes.
- Put Creme Brulee to the oven and keep it as close to the flame as possible. Please keep a close eye on it in order not to burn too much. *You can put the creme brulees on one baking pan so it is easy to put to the oven.
- Broil for 3-5 minutes but again if the surface gets nicely brown before the time, just turn off the oven and take them from it.
Option 3 : Making caramel
- In a pan or small pot, add 1 tbsp sugar on low heat.
- When it turns dark brown, add 1/4 tbsp hot water and mix quickly.
- Turn off the heat and quickly put it on top of the pumpkin Crème Brûlée.
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