Recipe: Pumpkin Creme Brûlée

I know, I know. It's after Thanksgiving and I'm fashionably late on the pumpkin dessert bandwagon. But let me tell you a little secret... You can serve pumpkin desserts after Thanksgiving. Actually, I encourage it.

And for me, creme brûlée is a all-time favorite dessert. So adding pumpkin and cinnamon was a no brainer. It's also extremely easy to make, you can make it ahead of time, and it impresses people. Go impress your friends and family. It will work, I promise. Thank me later.

Pumpkin Creme Brûlée 

Makes 6-8 small ramekins

  • 3 egg yolks

  • 1/4 cup sugar
  • 4 oz canned pumpkin
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 1/2 cup heavy cream

Preheat oven to 350 degrees.

In a large bowl, whisk together egg yolks and sugar until combined. Add in pumpkin and spices, mixing until combined, then add in heavy cream and vanilla and again, whisk until combined. Transfer mixture into something with a spout, like a measuring cup.

Place ramekins in a baking dish with a lip so they aren't touching. Fill each ramekin with custard mixture about 3/4 ways full. Bake the creme brûlées in a water bath by filling the baking dish with water so that it comes halfway up the ramekins. Bake for 40-45 minutes, though time will depend on how large or small your ramekins are. The centers should be set, but it will still be jiggly. Allow to cool before covering and storing in the fridge.

When you are ready to serve them, top each custard with a thin layer of sugar and use a kitchen torch to brûlée the tops. You can also place them in the broiler for a few minutes, but be sure to keep an eye on them!

Because of the addition of the pumpkin, this custard isn't as light as some creme brûlées but it's still pretty freaking great. Just saying.