Bride & Groom MOM Subscribe

Find Local

Articles > Recipes

Spiced Pumpkin Crème Brulee

Bryan Voltaggio, Charlie Palmer Steak

> Back to more Thanksgiving recipes


5 1/3 Cups pumpkin puree
2 2/3 cups milk
2 2/3 cups cream
1 cup sugar
1/3 teaspoon cinnamon
1/3 teaspoon nutmeg
12 egg yolks

Over low heat in a small sauce pan heat the pumpkin puree, nutmeg, cinnamon, and ½ of the sugar. Continue to cook out the puree for about 7-10 minutes. Add the cream and milk and bring to a simmer stirring constantly. Puree the mixture until very smooth and all of the puree is incorporated into the liquid. Strain, the crème brulee base through a fine sieve and cool in an ice-water bath. Add the egg yolks using a whisk until incorporated into the crème brulee base. Divide the base into ramekins or hollowed out baby pumpkins and bake in a water bath at 250 F covered. Bake for approximately 45 minutes to one hour. The brulee should be just set. Remove from the water bath and cool in a refrigerator.

Coat the top of each brulee evenly with sugar. Brulee the sugar using a torch until the sugar is evenly caramelized. Repeat this step three times to get a nice caramelized sugar layer. If you don't have a torch, you can put the ramekins back in the oven under the broiler to caramelize the sugar.  Make sure the rack is close to the heating element.  Broil for approximately a minute or until the sugar caramelizes. Serve with biscotti.

Read Next

Vince Opening at CityCenterDC

more from Washingtonian

Most Popular on Washingtonian

14 Concert Tickets You Really Should Buy Now

What I Wear to Work: A Fashion Blogger at the State Department

Tacos and Tequila: Where to Celebrate Cinco de Mayo 2015

25 DC Events You Should Go to In May

DC Is Unlikely to See Unrest Like Baltimore's. Here's Why

The Insane Story of the Guy Who Killed the Guy Who Killed Lincoln

Washington's 100 Top Tech Leaders

Inside the Strangely Public War Between Two Top Washington Rabbis

The Great Washington Bucket List: 50 Things Every Local Needs to Do