Pumpkin Custard Brulee Recipe

Pumpkin Custard Brulee Recipe

Prep Time: 5 minutes

Cook Time: 55 minutes

Yield: Makes four 9 ounce servings

Pumpkin Custard Brulee Recipe

This dessert is gluten free and the custard can be made four days ahead. Just brulee before serving.


2 cups heavy cream

3/4 cup whole milk

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

4 large egg yolks

1/2 cup granulated sugar, plus 4 teaspoons

1 cup solid pumpkin puree


  1. Pre-heat oven to 300 degrees F.
  2. In a medium sauce pan, over medium low heat, mix the heavy cream, milk, vanilla extract, and ground cinnamon. Heat until small bubbles form, about 3 minutes (just before boiling).
  3. In another bowl whisk together the egg yolks and 1/2 cup of sugar until well mixed and a light lemon color. Add a bit of the hot cream mixture to the yolks, and whisk again, repeating until the cream is all mixed into the egg yolks and sugar.
  4. At this point you can whisk in the pumpkin puree and thoroughly combine everything together.
  5. Place four 9 ounce oven proof ramekins in a baking dish. Pour the custard between the four ramekins and fill the baking dish half way up the sides of the ramekins with hot water to create a water bath…. this will give the custard a smooth texture.
  6. Place the baking pan in the pre-heated oven and cook for 50-55 minutes - the centers will just jiggle.
  7. Allow the custards to cool at least one hour or four days before. Sprinkle each custard with 1 teaspoon of sugar and place under the broiler 1 inch from the top and broil for 1-2 minutes until the sugar melts or use a torch to melt the sugar.
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