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Pumpkin Pie Brûlée Recipe

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★★★★★

4.6 from 116 reviews

This Pumpkin Pie Brûlée combines the rich, creamy texture of classic pumpkin pie custard with a crisp, caramelized sugar topping, offering a delightful twist on traditional pumpkin pie. Perfect for autumn gatherings, this elegant dessert features smooth pumpkin-flavored custard baked to perfection then topped with a golden brûlée crust.

Ingredients

Scale

Custard

  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 3 large eggs

Topping

  • 2 tablespoons granulated sugar (for brûlée topping)

Instructions

  1. Preheat the Oven: Set your oven to 325°F (160°C) to prepare for baking the custard evenly without curdling.
  2. Prepare the Custard Mixture: In a mixing bowl, whisk the pumpkin puree, heavy cream, granulated sugar, and eggs together until fully combined and smooth. This mixture forms the base of your custard.
  3. Fill Ramekins: Pour the custard mixture evenly into 4 to 6 small ramekins, depending on size, ensuring not to overfill to avoid spillage during baking.
  4. Baking Setup: Arrange the ramekins in a deep baking dish. Pour hot water into the baking dish around the ramekins until it reaches about halfway up the sides to create a water bath. This helps the custard bake gently and prevents cracking.
  5. Bake the Custards: Place the baking dish with ramekins in the preheated oven and bake for approximately 40 to 45 minutes, or until the custard is just set but still slightly jiggly in the center.
  6. Cool and Chill: Remove the ramekins from the water bath and let cool at room temperature. Then refrigerate for at least 2 hours, or until fully chilled, to allow the custard to set firmly.
  7. Apply Sugar Topping: Before serving, sprinkle an even thin layer of granulated sugar over each chilled custard surface.
  8. Caramelize the Sugar: Using a culinary torch, carefully melt and caramelize the sugar topping until it forms a hard, golden-brown crust. Alternatively, you can broil briefly in the oven watching closely to avoid burning.
  9. Serve Immediately: Serve the Pumpkin Pie Brûlée immediately after caramelizing for the best contrast between creamy custard and crisp brûlée crust.

Notes

  • Ensure the custard is not overbaked to keep it creamy rather than rubbery.
  • A culinary torch provides the best control for caramelizing the sugar topping; if unavailable, use the broiler with caution.
  • Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • Allow custard to chill thoroughly for clean brûlée topping application and better texture.
  • Adjust sugar topping quantity according to sweetness preference.

Keywords: Pumpkin Pie, Brûlée, Pumpkin Desserts, Fall Recipes, Custard Dessert

Find it online: https://recipeswithria.com/pumpkin-pie-brulee-recipe/