Pumpkin Crème Brûlée with Real Vanilla Bean

Pumpkin Crème Brûlée with Real Vanilla Bean

Created by Amanda @midwestnicemakes for The Vanilla Bean Project

The only thing better than a pumpkin spice latte is a pumpkin crème brûlée. A spoonful of comforting, pumpkin-spiced dessert is the best. Especially when it’s infused with the warm, floral flavor of a real Vanilla Bean Project vanilla bean. It's surprisingly simple to make at home, and the crackly caramelized sugar top makes every bite feel special.

Recipe developer Amanda of @midwestnicemakes created this gorgeous seasonal spin on a French classic, and it’s perfect for fall parties, Thanksgiving, or anytime you want a dessert that feels both elegant and comforting.

Ingredients

• 2 cups heavy cream
• 1 Vanilla Bean Project Vanilla Bean
• 6 egg yolks
• 1 cup pumpkin purée
• ½ cup granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• Pinch of ground cloves
• Pinch of kosher salt
• Demerara sugar, for sprinkling
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Instructions

1. Prepare the ramekins

Preheat your oven to 325°F. Arrange 6 ramekins on a rimmed baking sheet and set aside.

2. Infuse the cream

In a medium saucepan, combine the heavy cream with the seeds and pod from the Vanilla Bean Project bean. Warm gently until the mixture is heated through but not boiling.

3. Mix the custard

While the cream warms, whisk together the egg yolks, pumpkin purée, granulated sugar, spices, and salt until smooth.
Remove the vanilla bean pod from the cream. Slowly pour the warm cream into the pumpkin mixture, whisking constantly to avoid scrambling the eggs.

4. Strain for perfect texture

Pour the custard through a fine mesh sieve into a large glass measuring cup. Discard the solids left behind. Divide the custard evenly among the prepared ramekins.

5. Bake in a water bath

Place the baking sheet in the oven, then carefully pour warm water into the sheet to create a bain-marie (water bath).
Bake for 35–45 minutes, or until the centers wobble slightly when jiggled.

6. Chill

Remove ramekins from the water bath and cool slightly. Transfer to the refrigerator to chill for at least 4 hours, or overnight for best results.

7. Torch and serve

When ready to serve, sprinkle the tops with demerara sugar.
Use a kitchen torch—or the oven broiler on low—to melt and caramelize the sugar into a crisp, golden shell. Serve immediately.