Pumpkin Crème Brûlée (Kem Cháy Bí Đỏ)

Embrace the Flavours of Autumn with Our Decadent Pumpkin Crème Brûlée

As the days grow shorter and the air turns crisp, there’s nothing quite like a dessert that captures the comforting essence of fall. We’re thrilled to share our recipe for decadent Pumpkin Crème Brûlée – a truly luxurious treat that will elevate any autumn gathering or cozy evening at home.

This isn’t just any crème brûlée; it’s a celebration of seasonal ingredients, blending the rich, earthy sweetness of pumpkin with a harmonious medley of warm spices like cinnamon and pumpkin pie spice. Each spoonful promises a velvety smooth custard that melts in your mouth, perfectly complemented by the signature crackle of a caramelized sugar topping.

Why You’ll Love This Recipe:

• Seasonal Perfection: Harnesses the best of fall flavours with real pumpkin purée and aromatic spices.
• Elegant & Impressive: A sophisticated dessert that looks and tastes like it came from a gourmet restaurant, yet is surprisingly simple to make.
• Comforting & Creamy: The custard is incredibly smooth and rich, offering a comforting warmth with every bite.
• That Signature “Crack!”: The caramelized sugar crust provides a delightful textural contrast that makes crème brûlée so irresistible.

Whether you’re hosting a Thanksgiving dinner, a Halloween party, or simply craving a special treat, our decadent Pumpkin Crème Brûlée is sure to impress. It’s a dessert that speaks of cozy evenings, festive celebrations, and the pure joy of autumn.

Ready to create some magic in your kitchen? Follow our easy-to-follow recipe below and bring the taste of fall to your table.

Q&As on Pumpkin Crème Brûlée

1. What exactly is pumpkin pie spice?

Pumpkin pie spice is a pre-mixed blend of ground spices commonly used to flavour pumpkin-based desserts, most notably pumpkin pie. It’s designed to provide a warm, aromatic, and slightly sweet flavour profile that complements the natural taste of pumpkin. While the exact ratios can vary between brands, the core components remain consistent, creating that quintessential “fall” flavour we all love.

The primary ingredients in pumpkin pie spice typically include ground cinnamon, ginger, nutmeg, and allspice. Sometimes, you’ll also find cloves in the mix. Cinnamon usually makes up the largest proportion, providing a sweet and woody base, while ginger adds a warm, slightly pungent kick. Nutmeg contributes a sweet, nutty, and slightly peppery note, and allspice brings a complex flavour reminiscent of cloves, cinnamon, and nutmeg combined.

2. I don’t have maple syrup. Can I replace it with something else?

Yes. You can swap the ¼ cup maple syrup with equal amounts of honey, packed light brown sugar, granulated sugar, or golden syrup; agave also works at about 3 tablespoons since it’s sweeter. Add dry sugars directly to the warm cream to dissolve fully; honey and golden syrup can be used 1:1, and if using honey, you may reduce the added sugar in the custard by about 1 teaspoon to keep sweetness balanced.

Flavour-wise, honey adds floral notes, brown sugar brings molasses depth, white sugar stays neutral, golden syrup tastes buttery-caramel, and agave is clean and light. Texture changes are minor – liquid sweeteners add a touch more moisture; dry sugars can set slightly firmer – so simply bake until the centres still jiggle. To replace maple’s warmth, consider an extra pinch of cinnamon, a drop more vanilla, or 1-2 teaspoons of dark rum or bourbon in the cooled cream.

3. Can I make Pumpkin Crème Brûlée ahead of time?

Yes, you can prepare the custards up to 2 days in advance, which makes this dessert perfect for entertaining. Bake them, let them cool to room temperature, then cover each ramekin and refrigerate until fully chilled and set. Avoid brûléeing the tops ahead, as the caramelized sugar will absorb moisture and lose its signature crackle. Just before serving, sprinkle an even layer of sugar (about 2 teaspoons per ramekin), torch until glassy and amber, and let it stand for a minute to harden. If you’re transporting them, keep them chilled and torch on-site for the best texture and presentation.

4. I don’t have a kitchen torch. How do I brûlée the tops?

You can use your oven’s broiler set to high heat. Place well-chilled custards on a baking sheet, add an even, thin layer of sugar, and broil on the top rack. Keep the oven door slightly ajar and watch closely – caramelization can happen in 1-3 minutes. Rotate the tray for even browning and pull them as soon as the sugar is melted and deep golden. To keep the custard cool while broiling, set ramekins on a tray of ice or use a chilled sheet pan. If the sugar beads instead of melting, let the ramekins re-chill for 5-10 minutes and try again with a slightly thinner sugar layer.

5. How do I know when the custard is done baking?

The best indicator is the jiggle test: gently nudge a ramekin – edges should look set while the centre wobbles like soft gelatin. This typically happens at 30-35 minutes at 300°F (150°C), but timing varies with ramekin size and oven accuracy. For extra assurance, an instant-read thermometer inserted near the edge (not the centre) should register about 170-175°F (77-80°C). Avoid overbaking; a firm, non-jiggly centre can lead to a grainy texture. Once baked, cool briefly, remove from the water bath, and refrigerate until fully set for at least 2 hours before brûléeing.