McCoole's Pumpkin Creme Brulee
Pumpkin Créme Brûlée2017-12-07T13:50:35-05:00

Pumpkin Créme Brûlée

Presented by McCoole’s at the Red Lion Inn


  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/8 tsp. cinnamon
  • 2 pinches ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup canned pumpkin puree
  • 1/3 cup coarse sugar or raw sugar


Preheat oven to 300°F. In a medium saucepan, warm the cream, milk, cinnamon, nutmeg, ginger and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately remove from heat and set aside to infuse for at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour hot cream mixture into eggs, then whisk in pumpkin puree. Pour into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set, but still a bit soft in the center, about 30 to 40 minutes. (The custard should “shimmy” when the pan is shaken: It will become firmer as it cools.) Remove ramekins from the water bath and cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours or up to 24 hours.

To serve:
When ready to serve, preheat a broiler to very hot (or use a culinary torch to brown). Uncover the chilled custards and pour as much coarse sugar as will fit on top of one of the ramekins. Pour the excess sugar into the next custard and repeat until all the custards are coated. Discard any remaining sugar. Place ramekins on a baking sheet or in a roasted pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Cool for 1 minute before serving.

(Serves 4)

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As seen in the 2014 Issue

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