Since Thanksgiving is looking different this year for a lot of us, I thought why not switch up those classic recipes we’re used to year after year? I’m a big fan of pumpkin pie, don’t get me wrong, but sometimes I think it’s important to give such classic dishes a bit of a makeover. Like this arroz con leche pumpkin pie situation from last year! Or maybe this no-bake pumpkin charlotte will do the trick, especially if we’re not really in the baking spirit these days. This Pumpkin Crème Brûlée is like a pumpkin pie, without the crust, or a lot of the work. It comes together embarrassingly easy and can be made ahead of time. It’s like a Thanksgiving Day miracle, right when we needed one the most.
In a large bowl, beat the eggs until foamy and just beginning to froth. This ensures that we get the custard as light and airy as possible.
Stir in the canned pumpkin, pumpkin spice and salt until well combined.
**Tip: If you don’t have pumpkin spice on hand, you can make your own at home with a simple blend of 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon cloves and 1/8 teaspoon all-spice. I also like to add a pinch of cardamom as well.**
Whisk in the sweetened condensed milk, whole milk, and vanilla bean baste (or vanilla extract) until smooth. Divided evenly among six (6-ounce) oven-safe ramekins.
Place the ramekins in a 9×13-inch baking pan and transfer to the oven (this makes it easier since you don’t have to move a dish full of hot water). Carefully pour boiling water into the pan about halfway up the sides of the ramekins.
**Tip: Baking the custards in a hot water bath like this creates steam and the steam allows the custards to cook evenly and prevents the tops from splitting or cracking. It also ensures that the custard doesn’t dry out.**
Bake in a preheated 350°F oven until the centers are almost fully set (but still slightly wobbly when you shake the pan gently) about 35 to 40 minutes.
**Note: The time will vary depending on what type of ramekins you use. I used slightly deeper dishes and so mine baked up a bit longer. If you use traditional shallow ramekins they’ll bake up in about 25 to 30 minutes.**
Carefully remove the ramekins from the baking pan and transfer onto a wire rack to cool completely. Once cold, chill in the fridge for at least 3 hours or overnight. When ready to serve, sprinkle about a tablespoon of sugar over the top of each in an even layer.
**Note: I like to use turbinado sugar when I make crème brûlée because I feel like it caramelizes better (I know mine is on the darker side) but you can just use granulated sugar if that’s all you have on hand or if that’s what you prefer.**
Using a kitchen torch, caramelize the sugar on top. Serve with a dollop of cream and dust lightly with cinnamon. Again, I prefer my topping a bit more torched than what most people like, so you can feel free to torch it as much or as little as you’d like.
**Tip: If you don’t have a kitchen torch you can place the custards under a preheated broiler just until the sugar melts and begins to brown.**
This is also delicious without the sugar topping. It wouldn’t be crème brûlée technically but it would be a delicious custard all the same with just whipped cream and cinnamon.
You can make these ahead of time, a couple days in advance, and just keep them chilling in the fridge until ready to top, torch and serve. It would also make for a great dessert if made and served in one large serving dish. A deep-dish pie plate would work great.
If you’re tired of the same old pumpkin pie every year, and are looking to switch things up (at least just this once) then I hope you’ll give this recipe a try. It’s like a pumpkin pie without all the work. Let me know if you have any questions or comments below. Have a safe Thanksgiving my friends.
Pumpkin Crème Brûlée
Ingredients
- 3 large eggs
- 1 cup canned pumpkin
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 14-ounce can sweetened condensed milk
- 1 1/3 cups whole milk
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup turbinado or granulated sugar
- 1 cup fresh whipped cream
- Ground cinnamon for garnish
Instructions
- Preheat oven to 350°F.
- In a large bowl, beat the eggs until foamy. Stir in the pumpkin, pumpkin spice and salt until well combined. Whisk in condensed milk, milk, and vanilla until smooth. Divided evenly among six 6-ounce oven-safe ramekins. Place the ramekins in a 9x13-inch baking pan and transfer to the oven. Carefully pour boiling water into the pan about halfway up the ramekins.
- Bake until the centers are almost fully set, but still slightly wobbly, about 35 to 40 minutes. Carefully remove the ramekins from the baking pan and transfer onto a wire rack to cool completely. Once cold, chill in the fridge for at least 3 hours or overnight. When ready to serve, sprinkle about a tablespoon of sugar over the top of each in an even layer. Using a kitchen torch, caramelize the sugar on top. Serve with a dollop of cream and dust lightly with cinnamon. Enjoy!
This looks absolutely gorgeous! I bet it would be really delicious with a buttery shortbread cookie to mimic a crust.
Have a happy and delicious holiday!