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Pumpkin Pie Brulee with Bourbon Vanilla

This decadent dessert combines the comforting flavors of pumpkin pie with the elegant crunch of a crème brûlée, enhanced by a hint of bourbon vanilla. It's the perfect sweet treat for any occasion.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dessert
Cuisine: American
Calories: 350

Ingredients
  

For the Pumpkin Custard
  • 15 oz Pumpkin puree
  • 1.5 cups Heavy cream
  • 0.5 cup Milk
  • 0.75 cup Granulated sugar
  • 0.25 cup Brown sugar
  • 3 large Eggs
  • 1 large Egg yolk
  • 2 tbsp Bourbon
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon
  • 0.5 tsp Nutmeg
  • 0.25 tsp Ground ginger
  • 0.25 tsp Allspice
  • 0.25 tsp Salt
For the Brulee Topping
  • 0.5 cup Granulated sugar

Equipment

  • Large mixing bowl
  • Whisk
  • 6-ounce ramekins (6)
  • Baking dish
  • Kitchen torch
  • Wire rack

Method
 

Preparation
  1. Whisk together pumpkin puree, heavy cream, milk, both sugars, eggs, egg yolk, bourbon, vanilla, and spices in a large bowl until smooth.
  2. Pour the pumpkin custard mixture evenly into six 6-ounce ramekins.
  3. Place ramekins in a baking dish and add hot water to the dish, creating a water bath. Bake at 325°F (160°C) for 35-40 minutes, or until the edges are set and the centers barely jiggle.
  4. Carefully remove ramekins from the water bath and let them cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
  5. Just before serving, sprinkle an even layer of granulated sugar over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, amber crust.
  6. Allow the brûlée topping to cool and harden for a few minutes before serving. Enjoy immediately for the best texture.

Notes

For an extra touch, garnish with a dollop of whipped cream or a sprinkle of cinnamon after brûléeing. Ensure the custards are very cold before caramelizing the sugar for the best results.