Pumpkin Crème Brûlée

First, a Sandy update. As you may know we are located on the Williamsburg waterfront, and this week Hurricane Sandy hit very hard.  On Monday evening we lost power and watched the water rise slowly outside our window. The sky went completely black as we saw the downtown skyline simply turn off, like a switch- it was crazy. The boardwalk below our window was submerged and our building experienced some flooding. But in the end we were ok. My thoughts go out to those were not as fortunate. Last night I tucked Sophia in and thought of how lucky we are and how precious life can be.

Today is an awkward transition back into things – I’ve gotten a late start but Happy Halloween. And below is a recipe for a pumpkin creme brulée which I created for Joanna’s Blog, Cup of Jo. It is “the best Crème Brûlée you’ll ever have…”

And if you’d like a first hand lesson, sign up for our holiday Sunday Supper on Nov 11th – only a few tickets left !

Photos by Karen Mordechai – Click recipe card for instructions.

Spiced Pumpkin Crème Brûlée
Serves 4

You’ll need:
1/2 cup granulated sugar
5 egg yolks
1 1/2 cups heavy cream
1 cinnamon stick
1/4 tsp. freshly grated nutmeg
1 vanilla bean
3/4 cup. pumpkin purée
4 tsp superfine sugar reserved for top of brûlée

Preheat oven to 325 degrees. In a heatproof bowl, whisk together the sugar and egg yolks. Combine the cream, cinnamon stick, nutmeg and vanilla bean (de-seeded) in a saucepot, and bring to a simmer. Slowly whisk the hot cream mixture into the yolk mixture through a fine-meshed sieve. Whisk in the pumpkin purée.

Divide the mixture among four 8-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set (about 30 minutes).

Transfer the ramekins to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 tsp. superfine sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously over the surface until the sugar melts and lightly browns. Serve immediately.

  1. Tiffany says: October 31, 20126:24 pm

    This looks amazing- I am so going to try this!

  2. thecitygourmand says: October 31, 20126:39 pm

    Wow, I am intrigued. This is a definite twist to the dessert classic! Your photos are stunning, as always :D

  3. Lauren says: November 1, 201211:15 am

    As always, I love the styling and photography. Looks delicious!

  4. Michele @ lovely notes says: November 1, 20128:00 pm

    This looks perfect for fall. It sounds delish!

  5. dervla @ The Curator says: November 1, 201210:03 pm

    Glad to hear you guys were okay. This creme brulee looks amazing.

  6. Weekend Notes | Camille Styles says: November 3, 20127:25 am

    [...] you’re not sick of pumpkins yet… these look [...]

  7. Yvette says: November 5, 20123:11 am

    HI Karen!

    Happy to hear you guys are ok! We we’re thinking of you. XXX

  8. [...] season is upon us, here in the U.S., I couldn’t help but fall in love with a recipe I found here, concerning crème brûlée and pumpkins. . Check it [...]

  9. [...] season is upon us, here in the U.S., I couldn’t help but fall in love with a recipe I found here, concerning crème brûlée and pumpkins. . Check it [...]

  10. Annabelle says: November 6, 20125:06 pm

    I’m glad you guys came through in one piece; we had similar flooding in my building, but we were still awfully lucky all things considered.

    That brulee looks spectacular. I am going to have to try that!

  11. Simon says: November 12, 20123:15 pm

    Need a little help in the restaurant industry? Try going to Culintro.com to take the weight of staffing and job searching off your shoulders.

  12. Christian Rene Friborg says: November 23, 20121:00 am

    Never thought of a pumpkin brulee! This is great!

  13. Cyndie says: May 20, 20133:57 am

    This looks wonderful but I’m having trouble with the link to the recipe card. Please help! Thanks!

Submit comment