Pumpkin Crème Brûlée with Molasses
Pumpkin Crème Brûlée is a deceptively simple dessert that’s elegant enough for any holiday celebration.
Knock, knock, nock! Is fall there? St. Louis has misplaced fall this year. As I write this post, on Nov 1, our expected high is 83 and we have the AC running. We had an unseasonably warm October and they are expecting the same for November. ;(
I figure if Mother Nature isn’t going to bring fall to us……I’ll just have to bring fall to my kitchen!
So I made Pumpkin Crème Brûlée over the weekend!
If you’ve never had crème brûlée, it’s a silky custard with a crunchy, caramelized sugar crust.
Just mentioning you’ll be serving crème brûlée, often evokes sighs and drooling.
This Pumpkin Crème Brûlée is no different. Everything about it makes you think of cool autumn air, crispy leaf covered walkways, cozy sweaters, boots and the holidays!
The secret ingredient that really sets this pumpkin crème brûlée apart, is the molasses. I subbed out the sugar in the custard with rich dark molasses. Giving the crème brûlée almost a gingerbread flavor, making them freaking delicious!
Let me show you how easy it is to make Pumpkin Crème Brûlée.
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In a large bowl, beat egg yolks with molasses then add warm pumpkin/cream mixture to eggs and molasses. If you have a bowl with a spout, learn from me and start with that bowl, it makes it much easier to pour the mixture in the next step. 😉
Next, you want to place 4 ramekins into a deep baking pan. The pan should be deep enough for your to pour water that will measure halfway up the ramekins. Carefully pour pumpkin crème brûlée filling evenly between ramekins.
Now, pour hot water into baking pan, until it’s half way up ramekins, being careful not to get any inside on the custard. The water will help heat the custard evenly, making it silky smooth.
Carefully place pan in 300° oven for 45-55 minutes. (You can also put the pan in the oven, and pour the water while pan is in oven, if that’s easier for you)
Remove pumpkin crème brûlée from oven when set. Let custard cool in the pan for about 30 minutes, then chill in the refrigerator until ready to serve (at least a few hours).
I RECOMMEND FOR THIS RECIPE:
When you’re ready to serve, sprinkle a little brown sugar on top, and broil in oven until sugar melts for that ultimate crunch on top (or use a kitchen torch instead of the broiler). This only takes a few short minutes, so keep a close eye on them and don’t step away.
Cool just a few minutes and serve with a dollop of whipped cream and a sprinkle of cinnamon……..and watch their eyes roll back.
Just look at that golden custard and shatteringly-crispy sugar crust! That’s perfection my friends!!
The perfect dessert for any holiday gathering…….or just a Tuesday night 😉
FIY: crème brûlée doesn’t keep well leftover. You will lose the crunchy top…..but that hasn’t stopped me! If I have one left over, i just keep in the fridge, and enjoy the next day. The top isn’t crunchy, but all the flavors are still there. I wouldn’t serve it this way to guests…..but I’m sure not going to let it go to waste! #justsayin’
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Pumpkin Crème Brûlée
- 1 cup heavy whipping cream
- 1 cup half and half
- 1/2 cup solid-pack pumpkin
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 5 large egg yolks
- 1/2 cup molasses
- 4 tablespoons brown sugar, packed
- whip cream (optional)
- cinnamon (optional garnish)
- Preheat oven to 300°F, and spray 4 (1-cup) ramekins with cooking spray.
- Using a medium saucepan, heat cream, half and half, pumpkin and pumpkin pie spice on medium-high heat, bring to a low simmer .
- Whisk molasses and egg yolks together in a large bowl, and add the heated cream to the egg molasses mixture.
- Place ramekins in deep baking pan. Pour custard mixture into prepared ramekins.
- Pour hot water into baking pan until it's half way up ramekins, being careful not to get any inside on the custard. Carefully place pan in oven.
- Bake 45-55 minutes or until set. Cool in pan 30 minutes. Remove ramekins from pan and refrigerate a least 3 hours or overnight.
- Just before serving, preheat broiler and move rack to top position. Sprinkle 1 tablespoon of brown sugar over each custard. Place ramekins on baking sheet and broil 4-inches from heat for 1-5 minutes until sugar begins to bubble and melt.
- Cool for 2 minutes and serve with a dollop of whip cream and garnish with a sprinkle of cinnamon.
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