Pumpkin Crème Brûlée

Pumpkin Crème Brûlée: The Fall Dessert You Didn’t Know You Needed!

Okay, have you ever found yourself just wandering around the grocery store, completely focused on finding the perfect pumpkin? Like, you’re there for one thing, and suddenly you’re in the spice aisle, contemplating your life choices. 😂 Anyway, that’s how I ended up making this super cozy Pumpkin Crème Brûlée last weekend!

Okay, Let’s Talk Ingredients

So, you’re gonna need a few things. Grab 4 mini pumpkins (but hey, if you can’t find those, ramekins totally work!). Then, load up on heavy cream—like, 2 cups. Trust me, it’s worth it. You’ll need granulated sugar (a bit for the top too!), 4 egg yolks, and a splash of vanilla extract. Oh, and pumpkin puree! Don’t forget that! Spices: cinnamon and ginger—both essential for that fall feel. And a pinch of salt because everything’s better with a little salt, right?

So Here’s Why I Make This Constantly

Okay, real talk. This recipe? It’s my go-to fall dessert because it just screams cozy vibes. One time, I made it for a small gathering, and everyone was like, “Whoa, this is fancy!” But it’s soooo simple! I mean, you can impress your friends, and they’ll think you’re some sort of culinary wizard. I remember a friend took a bite and said, “This tastes like a hug!” How cute is that? Now every fall, it’s a must-have at my place.

The One Trick That Changes Everything

Okay, listen up! The secret to getting that perfect crackly top? Use a kitchen torch! 🔥 Seriously, it’s game-changing. You get that caramelized sugar that’s like, *chef’s kiss!* But if you don’t have a torch, no worries! Just pop it under the broiler for a minute or so—just watch it like a hawk! You don’t wanna burn it.

Don’t Mess This Up (My Top Tips)

1. Don’t overbeat the egg yolks: You want them mixed, but not frothy. Trust me, you don’t want bubbles in your crème brûlée!
2. Check your oven temp: Sometimes, ovens are like that moody friend. Make sure it’s actually at the right temp before baking.
3. Cool it for a bit: After baking, let it chill in the fridge! It’s like giving it a spa day or something.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if somehow you have leftovers (which is a big “if” because they’re SO good), just cover them with plastic wrap and pop ’em in the fridge. They’ll last about 2-3 days. But like, honestly, good luck keeping them around that long.

If You Liked This, You’ll Probably Like These Too

If you’re down for more fall goodness, try my caramel apple tart or those spicy pumpkin muffins! They’ll totally vibe with this decadent dessert. 🍏🍰

So, what’s your fave fall dessert? I need ideas for my next baking adventure! Let’s chat!