The Best Pumpkin Crème Brûlée You’ll Ever Have

Happy Halloween! I have a treat for you today. Have you ever made creme brûlée? My mom recently had the great idea to serve the rich custard at dinner parties and then pass around a little torch so everyone can burn the hard caramel on top of their dish. It’s a spectacle! Both grown-ups and kids adore it. Well, lucky for us, Karen Mordechai of Sunday Suppers has agreed to share her pumpkin-flavored recipe…

Spiced Pumpkin Crème Brûlée
By Karen Mordechai of Sunday Suppers

Serves 4

You’ll need:
1/2 cup granulated sugar
5 egg yolks
1 1/2 cups heavy cream
1 cinnamon stick
1/4 tsp. freshly grated nutmeg
1 vanilla bean
3/4 cup. pumpkin purée
4 tsp superfine sugar reserved for top of brûlée

Preheat oven to 325 degrees. In a heatproof bowl, whisk together the sugar and egg yolks. Combine the cream, cinnamon stick, nutmeg and vanilla bean (de-seeded) in a saucepot, and bring to a simmer. Slowly whisk the hot cream mixture into the yolk mixture through a fine-meshed sieve. Whisk in the pumpkin purée.

Divide the mixture among four 8-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set (about 30 minutes).

Transfer the ramekins to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 tsp. superfine sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously over the surface until the sugar melts and lightly browns. Serve immediately.
Delicious! Thank you so much, Karen. (And you can actually make this recipe in the holiday dinner cooking class at Sunday Suppers, if you’d like to have a wonderful evening:)

P.S. More best recipes, including chocolate chunk cookies and chocolate ice cream

(Recipe and photos by Karen Mordechai of Sunday Suppers. Thanks to Shoko for helping with this series)

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  2. Sounds awsome! Do you heat in double boiler after whisking in the creme into the egg sugar mixture?

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  5. These are my two favorite things on earth. Pumpkin AND creame brulee? Be still my heart.

  6. Creme Brulee is one of my favorite desserts. Anything custard or pudding-like actually. This one looks awesome and perfect for the season! Thanks!

  7. That sounds amazing! Now if only I could get someone to come over and make it for me. :)


  8. Love creme brulee. Love the scene in Amelie where she takes pleasure in cracking the top with her spoon. It’s the little things!

  9. Looks and sounds absolutely divine… if only I could leave work to go try this out…. I just love anything to do with pumpkin!

    Happy Halloween!

  10. Joanna, this looks amazing. Now I have an excuse to borrow my mom’s torch.:)

  11. I made this in Paris with a friend during my first thanksgiving away from home – it was the perfect marriage of french sensibility with american flavour!

    I’m in the Netherlands now, and I’m planning to make it again since it’s always such a great hit.

  12. i thought creme brulee would be way too heady a task but it doesn’t seem to require much more than regular baking. will have to try this!

  13. oh boy that sounds AMAZING!!

  14. This looks so delicious! Now where’s the nearest place I could buy a tiny blowtorch???

  15. creme brulee is my favorite dessert! we always do the torch ourselves at the table too :) happy halloween! xx

  16. Creme Brulee are my favorite, though i have never tried a pumpkin flavored one. Will def. try this recipe. Thanks for sharing. Hope your power is back up??

  17. This is one of my favorite desserts. It’s what I order when we go out for dinner (which isn’t often)! I don’t know that I’m brave enough to try it at home, but this recipe looks amazing!

  18. Looks absolutely delicious! My mom always makes creme brulee for the holidays, and adding pumpkin would be the perfect addition for something special in October!

  19. This looks great. I love pumpkin dishes, i’ve made a great curry/pumpkin soup while in France that my friend had introduced me to. Yum