Pumpkin Crème Brulee

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sweet satisfaction from HBC

sweet satisfaction from HBC


Make a great easy fall crowd pleaser dessert. I have made thousands of pumpkin brûlées this time of year; an ideal seasonal treat. The custards can be made in advance and refrigerated, actually improving the pumpkin custard flavor. However, burn the sugar just before serving to keep the sugar crisp and crunchy. And, what a show stopper for your guests when you torch the sugar. Enjoy!

Chef George Hirsch’s Pumpkin Crème Brulee

Makes 8 4-inch tarts

chefgeorgehirsch.com | George Hirsch Lifestyle 

1 ½ cups milk

1 ½ cups heavy cream

1 cup canned pumpkin puree

1 teaspoon orange zest

½ teaspoon vanilla extract

8 egg yolks

¼ cup light brown sugar

¼ cup granulated sugar

1 Tablespoon light corn syrup

½ teaspoon ground cinnamon

Pinch ground nutmeg

Pinch ground allspice

For the Brulee Sugar

3 Tablespoon granulated sugar

3 Tablespoon light brown sugar

½ teaspoon ground cinnamon

In a medium saucepan, combine the milk, cream, pumpkin puree, orange zest, and vanilla and bring to a boil, stirring constantly, then remove from heat.

In the top of a double boiler, combine the egg yolks, brown sugar, granulated sugar, corn syrup, cinnamon, nutmeg, and allspice, and cook until the mixture is lemon colored and coats a spoon abut 4-5 minutes.  Slowly add the pumpkin mixture and continue cooking until the mixture has the consistency of thick custard, about 3-4 minutes.  Remove the pan from the heat and pour into eight 4-ounce ramekins or tart shells.  Chill 5-6 hours.

In a small bowl, combine the brulee sugars and cinnamon for the topping.  Just before serving, top each custard with 1 Tablespoon of the sugar mixture.  Light a butane torch to burn the sugar—moving the flame back and forth over the sugar until it darkens.  Do not overheat or the custard will melt.  Or, pre heat the oven broiler, and watch carefully so the pumpkin custards don’t burn.

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