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Pumpkin Creme Brulee

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A cozy autumn dessert

Ingredients

Serves: 5

  • 83 millilitres granulated sugar
  • ¾ teaspoon freshly ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ⅕ teaspoon freshly grated nutmeg
  • ¾ teaspoon ground ginger
  • 8 large egg yolks
  • 250 millilitres pumpkin
  • 2 teaspoons pure vanilla extract
  • 500 millilitres heavy cream
  • 63 millilitres granulated sugar (for caramelising the tops)

Method

Pumpkin Creme Brulee is a community recipe submitted by CrystalDawn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 300F (150 Celsius or Gas Mark 2)
  • Mix sugar and spices in a small bowl.
  • In a large bowl, whisk egg yolks, pumpkin and vanilla together. Add the sugar-spice mixture. Gradually whisk in the heavy cream.
  • Strain into a large bowl, skimming off any foam or bubbles.Divide mixture among 5 6-ounce ramekins. Place in a baking dish and add enough hot water to come half way up the sides of the ramekins.
  • Bake until set around the edges but still loose in the very center, about 35 to 40 minutes. Remove from oven and leave in water bath until cooled.
  • Remove from water and chill for at least 2 hours, or up to 2 days.
  • When ready to serve, sprinkle about 2 teaspoons sugar over each custard. Caramelize by using a small hand-held torch. After caramelizing, re-chill the custards for a few minutes before serving. Bon Appetit!
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