Description
Pumpkin Sour Cream Creme Brulee is a luscious, creamy custard dessert that combines the rich flavors of pumpkin, sour cream, and warm spices with a classic caramelized sugar topping. This elegant treat is perfect for autumn or holiday gatherings, offering a smooth texture and decadent taste.
Ingredients
Custard Base
- 2 cups heavy cream (16 ounces, 475 ml)
- 1 cup sour cream (8 ounces, 226 grams)
- 1¼ cups pumpkin puree (10 ounces, 233 grams)
- 7 egg yolks
- 1 cup, 3 tablespoons granulated sugar (9 ounces, 254 grams)
- 1 cinnamon stick
- 1 vanilla bean
- ¼ teaspoon ground nutmeg
Topping
- 8 tablespoons turbinado sugar
Instructions
- Preheat and mix base creams: Preheat your oven to 325°F (163°C). Begin by pouring ½ cup of heavy cream and the sour cream together in a medium saucepan. Whisk them thoroughly until fully incorporated. Gradually add another ½ cup of heavy cream and whisk again, then add the remaining 1 cup of cream and whisk until smooth.
- Add spices: Split the vanilla bean lengthwise to expose the seeds inside, and add it along with the cinnamon stick to the cream mixture.
- Mix pumpkin and eggs: In a medium bowl, whisk the egg yolks and pumpkin puree together until fully combined. Then add granulated sugar and ground nutmeg and whisk again until evenly mixed.
- Heat cream mixture: Over medium heat, slowly warm the cream mixture, stirring continuously with a heat-proof spatula to avoid sticking or curdling. Watch for small bubbles forming around the pan edges after about 6–7 minutes, then remove from heat.
- Temper eggs: Ladle a small amount of the hot cream mixture into the pumpkin-egg bowl and whisk immediately. Repeat adding small amounts until about one-third of the cream mixture is incorporated, which prevents the eggs from scrambling.
- Combine custard: Pour the remaining cream mixture into the pumpkin-egg bowl and whisk thoroughly until smooth.
- Strain custard: Place a fine-mesh strainer over a clean bowl and pour the custard mixture through it to remove any cooked egg bits, vanilla bean, and the cinnamon stick.
- Prepare baking setup: Arrange 8 ramekins on a sheet pan or roasting pan. Pour the custard mixture evenly into each ramekin, about ½ cup each.
- Set up bain-marie: Place the sheet pan with ramekins on the middle oven rack. Pour hot water into the pan until it reaches halfway up the sides of the ramekins, creating a water bath to gently regulate baking temperature.
- Bake custards: Bake for 45 minutes, rotating the pan halfway through (at 20 minutes) to ensure even cooking. The custards should be set but still slightly jiggly in the center and not puffed up.
- Cool and chill: Carefully remove the ramekins from the water bath as soon as they are cool enough to handle. Refrigerate until fully chilled.
- Caramelize topping: When ready to serve, sprinkle about 1 tablespoon of turbinado sugar on each custard’s surface. Use a kitchen torch to caramelize the sugar until golden and crisp, creating the signature creme brulee crust.
Notes
- Use a low and steady heat when warming the cream to prevent curdling.
- Tempering the eggs slowly is crucial to avoid scrambled custard.
- Ensure that the water bath reaches halfway up the ramekins for even baking.
- Rotate the baking pan halfway through to avoid uneven cooking.
- Use turbinado sugar for a coarser, crunchier top, or granulated sugar if preferred.
- Serve chilled for best texture contrast with the caramelized sugar topping.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Complimentary to many cuisines
