3 Ingredient Pumpkin Creme Brulee
Making pumpkin crème brûlée has never been easier with this shortcut recipe that only needs 3 ingredients. We took it a step further and baked in charming mini pumpkins but you can easily use a classic ramekin instead. After it's chilled just sprinkle a little sugar on top and torch or broil it to create that iconic sugar crust.
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.
Serving: 1bowl, Calories: 194kcal, Carbohydrates: 24g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Sodium: 44mg, Sugar: 23g, NET CARBS: 24
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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