Pumpkin crème brûleé


  • Prep Time15 mins
  • Total Time7 hrs 5 mins
  • Makes8 servings
Pumpkin crème brûleé

Photo, Erik Putz.

Chatelaine Triple Tested


  • 2 cups 35% cream

  • 1 cup 2% milk

  • 1 cup canned pumpkin purée

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 6 egg yolks

  • 2 tsp vanilla

  • 2 tsp pumpkin-pie spice

  • 1/4 tsp salt


  • 5 tbsp + 1 tsp granulated sugar


  • PREHEAT oven to 325F. Arrange 8 ramekins in a baking dish (or roasting pan) large enough to hold all. Boil a kettle of water. Heat cream and milk in a saucepan set over medium, until it starts to simmer, about 5 min. Remove from heat.

  • WHISK pumpkin with 1/2 cup granulated and 1/2 cup brown sugar, yolks, vanilla, pie spice and salt in a bowl until smooth. While whisking, gradually add hot cream mixture. Pour into ramekins. Pour boiled water into baking dish until it comes halfway up the ramekins.

  • BAKE in centre of oven until custard is set but centre is still slightly jiggly, 35 to 38 min. Transfer dishes to a wire rack and cool for 10 min. Refrigerate, uncovered, until chilled, at least 6 hours.

  • SPRINKLE 2 tsp sugar evenly over each custard. Caramelize sugar with a kitchen torch until melted and golden.

Nutrition (per serving)

Calories 400, Protein 5g, Carbohydrates 41g, Fat 26g, Fibre 1g, Sodium 118mg.
Excellent source of vitamin B12.