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Pumpkin Creme Brulee

October 1, 2015 by rachelle 30 Comments

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Happy Fall Y’all!

 

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Seriously?  OMG!  My sincerest apologies.  I know how corny that was and I’m pretty sure I saw that phrase painted on a wooden block in a cluttered up dust collector (A.K.A. knick knack) store or maybe on a magnet somewhere.  I just couldn’t help myself because my crazy enthusiasm for the pumpkin makes me kinda bonkers.


Let’s rephrase…..

Happy October!   I just get so totally excited every year in October because it becomes socially acceptable (FINALLY) to cook, bake, and do all things fun with pumpkin!

 

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Now, please don’t misunderstand me here.  I LOVE LOVE LOVE every single thing about pumpkin! I’m completely guilty of baking with it all year long.  In fact, I also sometimes confess publicly to this lawless misconduct and published Pumpkin Whoopie Pies on this here website back in August of 2014.  I also shared a Pumpkin Soup in February of this year.

 

I’m such a rebel.

 

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I have never been a rule follower and I’m socially unacceptable on a disturbingly regular basis.  It was difficult to restrain myself from going rogue and posting pumpkin recipes on the 4th of July, and I had a lot of built up pumpkin neglect frustration, so I needed something ridiculous and epic.

 

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Pumpkin Creme Brulee was how I rolled.

 

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Happy Fall, Y’all! Hehehe

 

 

Print

Pumpkin Creme Brulee

Ingredients

  • 2 cups heavy cream
  • 2 tablespoons vanilla bean paste
  • 1 can pumpkin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cups sugar plus a couple of tablespoons more for finishing
  • 8 egg yolks

Instructions

  1. Preheat oven to 300
  2. Heat cream over low heat, add vanilla, pumpkin and spices, bring to simmer, remove from heat and set aside and let cool slightly
  3. Whisk together egg yolks and sugar - it will become a light yellow color
  4. Add 1/2 cup of the cream to eggs, whisking constantly
  5. Continue to add cream 1/2 cup at a time, while whisking constantly
  6. Microwave water in measuring cup to boiling or boil on stove top
  7. Set ramekins in a baking dish, transfer custard to ramekins (I used a large measuring cup for easy pouring), set dish on oven rack, pour water in baking dish halfway up sides of ramekins
  8. Bake at 300 30 - 40 minutes, depending on size of your ramekins
  9. Carefully remove the ramekins (I used a large spatula) and cool completely on a wire rack
  10. Refrigerate overnight
  11. Remove from refrigerator about 30 minutes prior to serving
  12. Just before serving sprinkle evenly with a thin coating of sugar - I used about 1 1/2 tablespoons for each one, but you can make it thicker or thinner if you want
  13. Using a kitchen torch, melt the sugar until it forms a thick crust
  14. Serve immediately

Notes:  The custard mixture made 4 cups of liquid prior to baking.  I only had 4 large shallow ramekins, so I had some leftover and just pour it into pudding cups.  It would have made 6 if I had more ramekins – note to self – buy more ramekins!

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  • Pumpkin Spice Whoopie Pies Recipe
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Filed Under: Archives Tagged With: creme brulee, custard, dessert, fall, pumpkin, pumpkin creme brulee, pumpkin pie, thanksgiving

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Next Post: Salted Caramel Apples »

Reader Interactions

Comments

  1. Manali @ CookWithManali

    October 1, 2015 at 7:49 pm

    Happy Fall Rachelle! 🙂 The creme brulee looks fantastic, I love pumpkin but more so during this time of the year!

    Reply
    • rachelle

      October 1, 2015 at 9:14 pm

      Happy Fall, Manali! Thanks, friend!

      Reply
  2. Gayle @ Pumpkin 'N Spice

    October 1, 2015 at 8:51 pm

    Mmm I can never resist creme brulee, especially when pumpkin is involved! This sounds amazing, Rachelle!

    Reply
    • rachelle

      October 1, 2015 at 9:15 pm

      Thanks Gayle! Totally don’t resist!

      Reply
  3. Kathy @ Beyond the Chicken Coop

    October 1, 2015 at 10:39 pm

    I love pumpkin everything too! These creme brulees look irresistible!

    Reply
    • rachelle

      October 1, 2015 at 10:46 pm

      Pumpkin is the best! Thanks Kathy!

      Reply
  4. Kelly - Life Made Sweeter

    October 1, 2015 at 11:11 pm

    I can have pumpkin all year long and love that you made a creme brulee version! Such a great idea! It looks SO irresistible!

    Reply
    • rachelle

      October 5, 2015 at 8:51 pm

      Thanks Kelly! It was totally irresistible!

      Reply
  5. David @ Spiced

    October 2, 2015 at 8:05 am

    This pumpkin creme brulee looks like the perfect way to get rid of all that built-up pumpkin frustration! This post reminds me that I haven’t made creme brulee in ages. Clearly I need to fix that problem…and I’m thinking pumpkin could be the way to roll here. Happy October..and bring on the pumpkin!!

    Reply
    • rachelle

      October 5, 2015 at 8:55 pm

      Pumpkin frustration is not good for anyone! I thought about making a peach one last summer and never got around to it, so I rolled out the pumpkin for October. Thanks David!

      Reply
  6. Kristi @ Inspiration Kitchen

    October 2, 2015 at 8:47 am

    Given my love for pumpkin, I am definitely behind in my pumpkin recipes! This one looks fantastic though, and I think I could eat a dozen of these! 🙂

    Reply
    • rachelle

      October 5, 2015 at 8:55 pm

      You totally could, Kristi! They are dangerous!

      Reply
  7. Medha @ Whisk & Shout

    October 2, 2015 at 10:19 am

    This looks delicious and so festive! Pinning 🙂

    Reply
    • rachelle

      October 5, 2015 at 8:57 pm

      Thanks for the Pin, Medha!

      Reply
  8. Mira

    October 2, 2015 at 11:05 am

    Just looking at the pictures, I’m so happy and in a Fall mood! Love pumpkin and this brulee looks awesome!

    Reply
    • rachelle

      October 5, 2015 at 8:57 pm

      Thanks Mira! Happy fall!

      Reply
  9. Anu-My Ginger Garlic Kitchen

    October 2, 2015 at 11:31 am

    This pumpkin brulee looks so rich, creamy and classic. This brulee is just incredibly yum! Love to see you all in FALL mood! T! Happy October and Happy Friday! 🙂

    Reply
    • rachelle

      October 5, 2015 at 9:45 pm

      Thanks Anu! Fall is here and there is not getting out of it, so I figured I should just embrace it and do all things pumpkin and fall!

      Reply
  10. Jen | Baked by an Introvert

    October 2, 2015 at 11:49 am

    Pumpkin creme brulee sounds so wonderful. I’ve made a butternut squash version, but I bet pumpkin is even better. Looking forward to trying this!

    Reply
    • rachelle

      October 5, 2015 at 9:44 pm

      Butternut! YUM!

      Reply
  11. GiGi Eats

    October 2, 2015 at 1:32 pm

    UGH! YUM. There is absolutely NO DOUBT in my mind that this doesn’t taste good!!!!

    Reply
    • rachelle

      October 5, 2015 at 9:43 pm

      Ha! Sorry about the no dairy situation, girl!

      Reply
  12. annie@ciaochowbambina

    October 2, 2015 at 8:18 pm

    Just one more thing we have in common – I too am a bit of a rebel…and grow more sassy as the years move on! Woot!! Okay, friend – creme brûlée is one of my all-time faves, but I’ve never had pumpkin – I love it!! This will definitely be making its way to our table!

    Reply
    • rachelle

      October 5, 2015 at 9:43 pm

      Woot! Cheers to being sassy and rebellious chicks!

      Reply
  13. Olivia @ Olivia's Cuisine

    October 3, 2015 at 8:17 pm

    Totally in love with this! I’m a girl of habits and pumpkin for fall is an absolute must for me! Def saving this to try!

    Reply
    • rachelle

      October 5, 2015 at 9:37 pm

      Girl, if you love pumpkin you will love this!

      Reply
  14. Meagan @ The F&B Department

    October 4, 2015 at 11:50 am

    I say we shatter the mold and post pumpkin recipes in March or April. Just for shits and giggles. You in? I’m tired of confining myself to social norms!!! I love pumpkin!!!

    Reply
    • rachelle

      October 5, 2015 at 9:35 pm

      I’m totally in, Meagan! Let’s really rebel and declare March or April National Pumpkin Month!

      Reply
  15. Kristen @ The Endless Meal

    October 5, 2015 at 3:01 pm

    I’m so crushing over everything pumpkin these days. I love that you’ve added it to creme brulee. Yum!

    Reply
    • rachelle

      October 5, 2015 at 9:03 pm

      Thanks Kristen!

      Reply

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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