Imagine cracking through a golden, caramelized sugar crust to reveal a silky, pumpkin-infused custard that whispers of autumn's warmth and sophistication. This Westmoreland Bistro Pumpkin Creme Brulee isn't just a dessert—it's a culinary experience that transforms ordinary ingredients into an extraordinary masterpiece that will have your dinner guests begging for the recipe. Prepare to elevate your dessert game with this luxurious treat that perfectly balances creamy richness with seasonal spices.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Caribbean
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup pumpkin puree
- 1/2 cup sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat the oven to 325°F (165°C). Arrange six 6-ounce ramekins in a large deep baking pan, creating a water bath setup.
- In a medium saucepan, combine heavy cream, pumpkin puree, ground cinnamon, and nutmeg. Heat over medium heat, whisking continuously until the mixture is smooth and just begins to steam. Do not allow it to boil.
- In a separate large mixing bowl, whisk together egg yolks, sugar, and vanilla extract until the mixture becomes pale and slightly thickened.
- Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Strain the custard through a fine-mesh sieve to ensure a smooth texture, removing any potential lumps.
- Carefully pour the strained custard into the prepared ramekins, filling each about three-quarters full.
- Fill the baking pan with hot water, reaching approximately halfway up the sides of the ramekins to create a proper water bath.
- Carefully transfer the baking pan to the preheated oven and bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove ramekins from the water bath and allow to cool to room temperature. Then refrigerate for at least 2 hours or overnight to fully set.
- Before serving, sprinkle an even layer of brown sugar on top of each chilled custard.
- Use a kitchen torch to caramelize the brown sugar until it turns golden brown and forms a crisp top. If you don't have a torch, place ramekins under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the caramelized sugar cool and harden for 1-2 minutes before serving. Serve chilled and enjoy the rich, creamy pumpkin creme brulee.
Tips
- Temperature is crucial: Use room temperature eggs and temper them slowly to prevent curdling.
- Strain your custard for the smoothest possible texture.
- The water bath (bain-marie) is essential for even, gentle cooking.
- For the perfect caramel top, use a kitchen torch for more control, but the broiler works in a pinch.
- Chill the custards thoroughly before caramelizing for the best texture and flavor.
- Use fresh, high-quality spices to enhance the pumpkin's natural sweetness.
- Don't overbake—the custard should still have a slight jiggle in the center when done.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 4g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 220mg
