Pumpkin Pie Brûlée Bourbon Vanilla (Print View)
Silky pumpkin custard with crackly brûlée sugar, paired with bourbon vanilla whipped cream.
# What You'll Need:
→ Custard Base
01 -
2 cups pumpkin puree
02 -
3/4 cup heavy cream
03 -
1/2 cup whole milk
04 -
1/2 cup granulated sugar
05 -
1/4 cup packed brown sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
1/2 teaspoon ground ginger
10 -
1/4 teaspoon ground nutmeg
11 -
1/4 teaspoon salt
→ Brûlée Topping
12 -
2 tablespoons granulated sugar
→ Bourbon Vanilla Whipped Cream
13 -
1 cup heavy cream
14 -
2 tablespoons bourbon
15 -
2 tablespoons powdered sugar
16 -
1 teaspoon vanilla extract
# Directions:
01 -
Set oven to 350°F (175°C) and allow it to preheat thoroughly.
02 -
In a large mixing bowl, whisk pumpkin puree, 3/4 cup heavy cream, milk, granulated sugar, brown sugar, eggs, 1 teaspoon vanilla extract, cinnamon, ginger, nutmeg, and salt until the mixture is completely smooth.
03 -
Evenly divide the custard mixture among six ramekins or custard cups set on a deep baking dish.
04 -
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to ensure even baking.
05 -
Transfer the baking dish to the oven and bake for 40 to 45 minutes or until the custard is set and a knife inserted into the center emerges clean.
06 -
Remove ramekins from the water bath, allow custards to cool to room temperature, then refrigerate until completely chilled.
07 -
Just before serving, sprinkle 2 tablespoons of granulated sugar evenly over the surface of each chilled custard. Use a kitchen torch to caramelize the sugar until deep golden and crisp.
08 -
In a chilled bowl, beat 1 cup heavy cream, bourbon, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
09 -
Accompany each brûlée with a generous dollop of bourbon vanilla whipped cream.
# Notes:
01 -
Ensure ramekins are fully chilled before brûléeing the sugar to prevent the custard from overheating.