This chocolate pumpkin crème brûlée is a showstopping grain-free dessert that’s perfect for Halloween or any fall occasion. It’s also easy to make ahead of time!
- 75 mins
- 6 servings
For the Chocolate Sauce
- ¼ cup Rodelle Gourmet Baking Cocoa
- 3 tablespoons sugar
- ¼ cup water
- Pinch or two of sea salt
- 1 tablespoon unsalted butter, cut into four pieces
- ¼ teaspoon Rodelle Organics Chocolate Extract
- ¼ teaspoon Rodelle Pure Vanilla Extract
For the pumpkin crème brûlée:
- 1¼ cups heavy cream
- ⅓ cup honey
- 1 teaspoon Rodelle Pumpkin Spice Extract
- ½ teaspoon Rodelle Pure Vanilla Extract
- 3 large egg yolks
- 1 whole egg
- ½ cup pumpkin puree
- 1 tablespoon sugar (for topping)
-NOTE: Prep time listed is hands-on time and does not include chilling time, which is at least two hours.
- - To make the chocolate sauce, whisk together the cocoa powder, sugar, water, and salt in a small saucepan over medium heat.
- - Whisk frequently until the sauce starts to simmer, then remove from the heat and whisk in the butter, chocolate extract, and vanilla extract.
- - Place six small ramekins (recommended: 4-ounce ball jars) on a tray or plate that will fit in your freezer.
- - Spoon about a tablespoon of chocolate sauce into the bottom of each ramekin. Chill the tray of ramekins in the freezer while you make the custard.
- - To make the pumpkin crème brûlée, preheat the oven to 300°F. Whisk together the cream, honey, pumpkin spice extract, and vanilla extract in a medium saucepan over medium heat. Stir occasionally until the cream just starts to simmer, and then remove the pan from the heat.
- - While the cream is heating up, mix the egg yolks, whole egg, and pumpkin puree in a large heatproof bowl.
- - Place a pitcher or large liquid measuring cup with a spout in the freezer to chill (you’ll use this to pour the custard into the ramekins). Bring a kettle of water to a simmer for the water bath.
- - Whisk about ¼ cup of the hot cream into the pumpkin and egg mixture to temper the eggs. Then, while whisking constantly, slowly pour the rest of the hot cream into the pumpkin mixture. Strain the custard into the chilled pitcher or measuring cup.
- - Place the ramekins in a baking dish with high sides. Pour the custard into the ramekins, dividing it evenly between them. Put the baking dish in the oven and carefully pour in the hot water until it comes about halfway up the ramekins, taking care not to splash any water into the custards.
- - Bake for about 35 minutes, or until almost completely set but still a little jiggly in the middle.
- - Cool on a rack for 15 minutes, then cover and refrigerate for at least 2 hours or up to two days. Bring to room temperature before serving if desired.
- - When you are almost ready to serve, sprinkle a scant ½ teaspoon of sugar on top of each crème brûlée, spreading it out evenly.
- - Use a kitchen torch to melt and caramelize the sugar until it is browned but not burnt (adjust the flame if needed and keep your hand moving in small circles to avoid burning one spot by keeping the fire on it for too long).
- - Let cool for a minute or two, and then serve right away.
Note: this recipe was prepared for Rodelle by Becky from A Calculated Whisk. Read the original recipe and see more pictures of the process by clicking here!