Steps to Prepare Creme Brulee No Torch

Chef John's Pumpkin Creme Brulee

The ingredients needed are (clockwise from top) 2 cups heavy cream, 1/2 teaspoon vanilla (the process is faster with a larger torch.) don't worry about heating up the custard underneath, we'll refrigerate the creme brulee for a bit before serving.

Recipe Summary Chef John's Pumpkin Creme Brulee

This is a great seasonal twist on the restaurant classic. The texture is actually closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.

Ingredients | Creme Brulee No Torch

3 egg yolks

½ cup brown sugar

1 cup heavy cream

1 cup pumpkin puree

½ teaspoon ground allspice

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 pinch salt

½ cup white sugar

Directions

Preheat the oven to 325 degrees F (165 degrees C).

Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.

Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.

Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.

Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.

Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

Info | Creme Brulee No Torch

prep: 10 mins cook: 35 mins additional: 2 hrs total: 2 hrs 45 mins Servings: 7 Yield: 7 servings

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