This pumpkin-flavored crème brûlée is creamy, smooth and silky. It is a shortcut version of creme brulee that needs just 3 ingredients and is easy to make. You can serve it in pumpkin bowls or ramekins. This is an easy dessert with an impressive presentation.
This pumpkin creme brulee is a fun and unique dessert to serve this season. I love serving them in carved-out mini pumpkins but that is completely optional.
Ingredients
- Pumpkin Ice Cream
- Egg Yolks
- Sugar
Pumpkin ice cream: For this recipe you want to use pumpkin ice cream or pumpkin spice ice cream. Avoid using pumpkin cheesecake or pumpkin pie ice cream that has crust pieces swirled into the ice cream.
Egg yolks: Egg yolks are used to create the silky custard.
Sugar: A little granulated sugar is sprinkled on top of the custard after it is done cooking and is torched or broiled to give the dessert its signature caramelized surface.
Why This Recipe Works
The main ingredients needed to make creme brulee are cream, sugar, eggs plus other flavorings. The ice cream already contains cream, sugar and pumpkin flavor. So you just need to add the egg yolks to it to make an easy creme brulee.
How to Make Creme Brulee
- If you are making it in pumpkin bowls, cut off the stem from the mini pumpkins and scoop out the seeds and flesh so you have hollow bowls. If desired you can also carve out some of the flesh to make the edges of your bowls thinner.
- Add ice cream to a large microwave-safe bowl and melt the ice cream. Let the ice cream cool a little before adding in the egg yolks. Whisk the egg yolks in until they are fully incorporated.
- Place your bowls into a baking dish. Pour the custard into your bowls. Then add enough water in the baking pan so that it reaches about halfway up the pan.
- Bake the custards for about 40-50 minutes or until they are almost solid and just slightly wobbly in the center.
- Let the custards cool and then place into the fridge to set. Right before serving, sprinkle the tops of the custards with sugar. Use a kitchen torch to caramelize the sugar. You can also use your oven broiler.
More Pumpkin Desserts
3 Ingredient Pumpkin Creme Brulee
Ingredients
- 3 packed cups (520 g) pumpkin ice cream
- 6 large egg yolks
- 2 tbsp (24 g) granulated white sugar
Instructions
- Preheat the oven to 325°F (160°C). Arrange 4 oz oven-safe ramekins or hollowed pumpkin bowls in a large baking pan (like a 9 x 13 cake pan).
- Add ice cream to a large microwave safe bowl and heat for 30 seconds or until melted. Let cool to room temperature.
- Once the melted ice cream has cooled, whisk in the egg yolks until evenly combined and no egg streaks remain.
- Pour custard into ramekins or pumpkin bowls. For the ramekins, I filled them about 2/3. For the pumpkin bowls, you want to fill almost to the very top. You should have enough batter for around 6 bowls but may have enough for 7-8 depending on the size of your bowls.
- Fill the baking pan with hot water until it reaches about halfway up the sides of the bowls.
- Bake for 40 to 50 minutes or until the custard is set but still slightly wobbly in the center. The timing can vary depending on how big your bowls are and the ice cream brand. It may take longer than 50 minutes. Once done, remove the pumpkin from the water bath and let it cool to room temperature. Then refrigerate for at least 2-3 hours until completely chilled. You can also refrigerate overnight.
- When ready to serve, sprinkle about 1 tsp granulated sugar on top of each custard in an even layer. Using a kitchen torch, caramelize the sugar by moving the flame in a circular motion until it's golden brown and caramelized on the surface. If you don't have a kitchen torch you can also broil them in your oven to caramelize the sugar for a few minutes but I find that it is easier to evenly caramelize the surface with a kitchen torch since you have more control over what is being heated. Let the crème brûlée sit for a few minutes to allow the caramel to harden before serving.
Notes
- This should work with most pumpkin flavored ice creams. We have only tested this with regular pumpkin ice cream. We have not tested with dairy-free or versions of pumpkin ice cream that contain crust pieces or cheesecake.
- We tested this with Alden pumpkin spice ice cream (purchased at Whole Foods).
- Because different brands of ice cream will vary on the amount of cream, sugar and pumpkin they use, the bake time may be a bit longer than 40-50 minutes.
- How to Make Pumpkin Bowls: Slice the top off the pumpkins and scoop out the seeds and pulp. If desired you can also scoop out some of the flesh to make the bowl edges a little thinner, but make sure to leave about a 1/2 inch border of flesh to keep the pumpkin intact.
- Try to choose small similar sized pumpkins for the bowls.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
