Pumpkin Creme Brûlée (Easy Make-Ahead!)

Pumpkin creme brulee in ramekins on a countertop, with a spoon in the ramekin

Meaningful Eats

Pumpkin Creme Brûlée (Easy Make-Ahead!)

Pumpkin creme brûlée is the perfect decadent fall dessert! Plus it’s naturally gluten-free and you can make it in advance!

Course Dessert

Cuisine French

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Author Erin Collins

Ingredients

2 cups (480ml) heavy cream
6 large egg yolks
¼ cup (50g) + 2 tablespoons granulated sugar divided
½ cup (113g) pumpkin puree
¼ cup (60ml) pure maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Instructions

Preheat your oven to 350°F. Place six (four ounce) ramekins in a baking dish or roasting pan and set aside.
In a saucepan, heat the heavy cream over medium-low heat until it reaches a gentle simmer.
In a medium-sized heat-proof bowl, whisk together the egg yolks and ¼ cup of granulated sugar until it's pale yellow.
Add the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice to the egg yolk mixture. Whisk to combine.
Slowly (and carefully) pour the hot heavy cream into the pumpkin mixture while whisking constantly.
Strain the custard through a fine mesh sieve to remove any scrambled egg and then divide it evenly between the ramekins.
Fill the baking dish with enough water so that it is halfway up the ramekins.
Bake for 45-50 minutes, or until the custard is set around the edges and just barely jiggly in the center. Remove the custards from the oven and let the ramekins cool to room temperature.
When the ramekins are cool enough to handle, remove them from the water bath, wrap them in plastic, and place them in the fridge to chill for at least 4 hours (or up to overnight).
Just before serving, sprinkle the top of each ramekin evenly with granulated sugar. Use a kitchen torch to carefully melt and caramelize the sugar until it turns golden brown and forms a crispy crust.
Enjoy immediately.

Notes

Ramekins: I use these shallow ramekins for this recipe. Keep in mind that taller ramekins will take longer to bake than these short, shallow ones.

Dairy-free: Check out my dairy-free creme brûlée recipe for a dairy-free option!

To Make-Ahead: It can be made up to 4 days in advance. Prepare through step 8, but don't add the sugar topping until you are ready to serve.

To Store: Prepare through step 8, then cool to room temperature. Cover each ramekin with plastic wrap. Refrigerate for up to 4 days. Add the sugar topping (step 10) when ready to serve.

To Freeze: Prepare through step 8, then cool to room temperature. Wrap each ramekin in plastic wrap, then seal in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in fridge overnight, then add the sugar topping (step 10). Freezing can alter the texture — if the custard separates as it thaws, gently stir until smooth before adding the sugar on top.

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