Spicy Pumpkin Creme Brulee Recipe

Name: Spicy Pumpkin Creme Brulee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons chopped raw almonds or pecans, toasted (see Notes); 6 large egg yolks; 1/2 cup firmly packed light brown sugar; 3/4 cup pureed cooked pumpkin or butternut squash; 1/2 cup sour cream; 1 1/4 cups heavy (whipping) cream; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon Chinese five-spice powder; 6 tablespoons oven-dried brown sugar (see Notes) or raw sugar for topping

Servings: persons

1
Have ready the toasted nuts.
2
Preheat the oven to 275F.
3
In a medium bowl, whisk the egg yolks until pale in color.
4
Whisk in the 1/2 cup light brown sugar until dissolved.
5
Whisk in the pumpkin, sour cream, heavy cream, cinnamon, ginger, and five-spice powder.
6
Place six standard-size flan dishes in a baking pan.
7
Divide the custard mixture among the dishes.
8
Sprinkle with the nuts.
9
Pour warm water into the pan to come halfway up the sides of the dishes.
10
Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly.
11
Remove from the oven and lift the dishes from the hot water.
12
Let cool briefly, then refrigerate for at least 2 hours or up to 2 days.
13
When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon oven-dried brown sugar or raw sugar over each custard.
14
Using a hand-held blowtorch, caramelize the sugar (see Notes).

1158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons chopped raw almonds or pecans, toasted (see Notes), 6 large egg yolks, 1/2 cup firmly packed light brown sugar, 3/4 cup pureed cooked pumpkin or butternut squash, and more.

Yes, Spicy Pumpkin Creme Brulee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Pumpkin Creme Brulee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions