Equipment
Ingredients
Custard Base
- 480 ml heavy cream
- 150 g pumpkin puree, unsweetened, smooth
- 6 egg yolks
- 100 g granulated sugar
Flavoring
- 5 ml vanilla extract
- 3 g ground cinnamon
- 1 g ground ginger
- 1 g ground nutmeg
- 1 g fine sea salt
Topping
- 60 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 442 kcal
- Protein
- 5 g
- Carbohydrates
- 32 g
- Fat
- 33 g
- Fiber
- 1 g
- Sugar
- 30 g
- Sodium
- 96 mg
- Saturated Fat
- 20 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 270 mg
- Potassium
- 152 mg
- Calcium
- 87 mg
- Iron
- 1.0 mg
- Magnesium
- 13 mg
- Phosphorus
- 121 mg
- Zinc
- 0.6 mg
- Vitamin A
- 587 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 2.2 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.26 mg
- Niacin
- 0.2 mg
- Folate
- 31 mcg
- Water
- 78 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat the oven to 160C/320F. Place six ramekins into a large roasting pan.
In a saucepan over medium heat, gently warm the heavy cream until it reaches a bare simmer, about 80C/175F. Do not let it boil.
In a mixing bowl, whisk together the egg yolks, 100g granulated sugar, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth and lightened in color.
Very slowly pour the hot cream into the egg yolk mixture while whisking constantly to temper the eggs and prevent scrambling.
Pass the entire liquid mixture through a fine mesh strainer into a large measuring cup or pitcher to remove any chalazae or undissolved spices.
Divide the strained custard base evenly among the ramekins in the roasting pan. Skim any foam off the surface for a smooth finish.
Carefully pour hot or boiling water into the roasting pan until it reaches halfway up the sides of the ramekins. Bake for 40 to 45 minutes.
Remove the ramekins from the water bath and let them cool at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 3 hours.
Before serving, dab the surface of the custard gently with a paper towel to remove condensation. Sprinkle an even, thin layer of granulated sugar (about 10g) over each.
Melt the sugar using a blowtorch, moving the flame constantly in a circular motion until the sugar bubbles and turns an amber caramel color. Let it harden for 2 minutes before serving.
Chef's Notes
- Patting the top of the chilled custards dry with a paper towel is crucial. Any moisture will dissolve the sugar and prevent a hard, crispy shell from forming.
- For the silkiest texture, use commercial canned pumpkin puree rather than homemade, as homemade can hold excess water and unpredictable fibrous matter.
- If you want a deeper spice profile, let the cream steep with whole cinnamon sticks, fresh ginger slices, and whole nutmeg for 20 minutes before straining and tempering.
- Avoid using raw or unrefined sugars for the topping; their larger crystal size and high moisture content make them difficult to melt evenly without burning.
Storage
Refrigerator: 3 days — Store un-bruleed. Wrap tightly to prevent condensation and odor absorption.
Troubleshooting
Custard is grainy or curdled
Cause: The hot cream was added too quickly to the yolks, or the water bath boiled during baking
Fix: Cannot be fixed once baked. If caught during tempering, strain vigorously through a fine mesh sieve.
Prevention: Temper the eggs by adding cream in a slow drizzle while whisking vigorously. Ensure water bath remains at a gentle simmer, not a rolling boil.
Custard did not set in the middle
Cause: Underbaked or chilled for insufficient time
Fix: Return to the oven in a water bath if caught immediately. If discovered after chilling, it cannot be fixed.
Prevention: Bake until the edges are completely firm and the center has a gentle, uniform jiggle like gelatin. Check internal temp reaches 76C.
Sugar crust is burnt and bitter
Cause: Blowtorch held too close or for too long in one spot
Fix: Carefully peel off the burnt sugar layer, re-apply fresh sugar, and torch again.
Prevention: Hold the torch 5-7 centimeters away and use continuous sweeping motions.
Cultural Context
Creme brulee, translating to burnt cream, is a cornerstone of classic French pastry with origins dating back to the late 17th century. By incorporating New World ingredients like pumpkin and warming spices, this variation creates a transatlantic bridge, applying meticulous French culinary technique to flavors emblematic of American autumn and harvest traditions.
