Pumpkin Creme Brulee

Looking to serve your guests a sweet treat this holiday season? Give our Pumpkin Crème Brulée a try!


24 fl. oz. heavy cream

8 oz. pumpkin purée

6 oz. sugar

A pinch of salt

1 vanilla bean

5.5 oz. egg yolks, beaten

5 oz. granulated sugar

4.5 oz. confectioner’s sugar, for dusting



Combine the cream, pumpkin purée, 3 oz of sugar and the salt in a non-reactive sauce pan.  Bring to a simmer over medium heat, stirring gently with a wooden spoon.  Remove from heat.

Split the vanilla bean, scrape seeds from the pod, add both the pod and the seeds to the pan. Cover and steep for 15 minutes.

Bring the cream to a boil.

Blend the egg yolks with the remaining sugar. Temper by gradually adding about 1/3 of the hot cream, stirring constantly with a whisk. Add the remaining hot cream.  Strain and ladle into ramekins, filling them 3/4 full.

Bake in a water bath at 325° until just set, 20-25 minutes.

Remove the custards from the water bath and wipe the ramekins dry. Refrigerate until fully chilled.

To finish, evenly coat each custard’s surface with a thin layer of granulated sugar.  Use a propane torch to melt and caramelize the sugar.  Lightly dust the surface with confectioner’s sugar.

Serve and enjoy!

Looking for more delicious recipes? Try these: https://www.hockley.com/?s=recipe

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