Recipe courtesy of Clafouti Patisserie -- CLOSED

Pumpkin Cardamom Creme Brulee

  • Level: Intermediate
  • Total: 1 hr 50 min (includes cooling and chilling times)
  • Active: 20 min
  • Yield: 4 servings
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2 cups light cream

5 large egg yolks 

1/2 cup canned pumpkin puree  

1/4 cup granulated sugar 

3/4 teaspoon ground cardamom 

Pinch ground cloves 

Pinch ground cinnamon 

Pinch kosher salt 

1/2 cup turbinado sugar


Special equipment:
Four 6-ounce oven-proof ramekins
  1. Preheat the oven to 300 degrees F.
  2. Place the cream in a heavy-bottomed saucepan and bring to a boil.
  3. Whisk together the egg yolks, pumpkin puree, granulated sugar, cardamom, cloves, cinnamon and salt in a medium bowl. Slowly whisk the cream into the egg mixture.
  4. Place four 6-ounce ramekins in a roasting pan. Pour the custard into the ramekins and fill the roasting pan with enough hot water to reach half way up the ramekins.
  5. Cook the custard until it sets, 20 to 30 minutes.
  6. Carefully remove the roasting pan from the oven. Remove the ramekins from the roasting pan and let the custard cool completely. Refrigerate until cold, 15 to 20 minutes.
  7. Sprinkle each custard evenly with the turbinado sugar and caramelize with a kitchen torch or under the broiler.