Pumpkin-Bourbon Crème Brûlée

Sunday Dinner

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Turkey and Sausage Gumbo
Creole Cabbage Slaw
New Orleans French Bread

Pumpkin-Bourbon Crème Brûlée

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I don’t know what I look forward to more, the traditional Thanksgiving day eats or the Sunday after Thanksgiving meal. I can’t recall a Sunday after Thanksgiving that I didn’t eat or make Turkey and Sausage Gumbo. Mom used to make it for us years ago and now that I have children of my own, they look forward to it as much as I did (and still do). The only variations to the menu are the appetizer and/or dessert.  We had this dessert several weeks ago, and after enjoying it as much as we did, I knew it would be the perfect ending to this meal.  

The original recipe didn’t call for bourbon, but the combination of pumpkin, bourbon, and spices is really a great combination. Since the custards are baked, the alcohol is cooked out. The custards can be made up to two days ahead, so that does help out with the Sunday dinner work load. The custards can even be brûléed up to an hour in advance. Torch them before dinner and they are ready to go at the end of the meal. Happy Sunday!

Sunday Dinner three years ago
Sunday Dinner two year ago
Sunday Dinner one year ago

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Pumpkin-Bourbon Crème Brulée

Prep: 15 minutes mins

Cook: 40 minutes mins

Refrigeration Time: 8 hours hrs

Total: 8 hours hrs 55 minutes mins

Servings: 8

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A seasonal twist to a divine French custard dessert!

Equipment

• 8 Ramekins
• Kitchen torch

Ingredients 

1x2x3x

• ▢ 1 (15-ounce) can pumpkin purée, or 425 g of Homemade Pumpkin Purée
• ▢ ½ cup granulated sugar
• ▢ ½ cup packed light brown sugar
• ▢ 5 extra-large egg yolks
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground ginger
• ▢ ⅛ teaspoon ground allspice
• ▢ ⅛ teaspoon ground cloves
• ▢ 2 tablespoons bourbon
• ▢ ¼ teaspoon Kosher salt
• ▢ 3 cups heavy cream
• ▢ 3 tablespoons plus 1 teaspoon granulated sugar, divided

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Instructions 

• Preheat oven to 325ºF.
• In a large bowl, whisk together the pumpkin, ½ cup granulated sugar, brown sugar, egg yolks, vanilla, cinnamon, ginger, allspice, cloves, bourbon, and salt.
• In a medium saucepan, bring cream just to a boil. Gradually whisk hot cream into pumpkin mixture.
• Divide the mixture evenly among 8 (4 ounce) ramekins. Place the ramekins into a large roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake until the custards are just set in the middle, about 35-40 minutes. Carefully remove the custards from the pan and chill until cold, at least 6 hours. (Custards can be made up to 2 days in advance, covered and chilled.)
• Sprinkle 2 teaspoons of granulated sugar over each custard cup. Using a kitchen torch, melt sugar until caramelized. Serve immediately. Enjoy!

Notes

The alcohol in the bourbon is cooked out when the custards are baked.

Tip:

I use a kitchen torch to brûlée the sugar.  It does the job nicely and provides a little after-dinner entertainment. 

You can also use the broiler element in your oven.  Set the rack 4 to 6 inches away from the broiler and broil until the sugar caramelizes and hardens. Be careful that the oven doesn’t warm the custard too much.

Make ahead:

Custards can be made up to 2 days in advance. 

Brulée custards just before serving.

Nutrition

Calories: 488kcal, Carbohydrates: 38g, Protein: 5g, Fat: 35g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 222mg, Sodium: 109mg, Potassium: 229mg, Fiber: 2g, Sugar: 35g, Vitamin A: 9748IU, Vitamin C: 3mg, Calcium: 102mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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