Pumpkin Crème Brûlée

Pumpkin Creme Brulee


Just when we thought Chef Mark had introduced us to all the best pumpkin-flavored treats, he raised the bar!

Yield: Serves 7


  • 1/2 quart heavy cream
  • 1 vanilla bean (split)
  • 2.5 ounces sugar
  • 10 egg yolks (beaten)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon powdered ginger
  • 1/2 pint pumpkin purée
  • 1/2 pint (or as needed) sugar (for tops)


1. Combine the heavy cream, vanilla, and half the sugar, bring to a boil.

2. Combine the egg yolks and remaining sugar.

3. Add 1/3 of the hot liquid to the egg mixture, stir constantly.

4. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger.

5. Fold in the pumpkin purée.

6. Fill buttered oval ramekins 7/8 full, place in a water bath.

7. Bake in a 325°F (160°C) oven until just barely set, cool 40 minutes, chill overnight.

8. Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.

9. Caramelize, sugar under the broiler or with a torch.

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