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Pumpkin Spice Brûlée & Bourbon Vanilla Cream
Pumpkin Spice Brûlée with BourbonVanillaCream transforms the comforting flavours of a classic pumpkin pie into something truly spectacular. Beneath a delicately caramelised sugar crust lies a silky spiced pumpkin custard, rich with notes of cinnamon, nutmeg, and warming autumn spices. Each spoonful delivers the perfect contrast of crisp, crackling brûlée and luxuriously smooth filling.
Preheat the oven to 175°C (fan 160°C) and arrange 6–8 ramekins in a deep roasting tin.
In a large mixing bowl, whisk together the pumpkin purée, double cream, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and bourbon (if using) until completely smooth and silky.
Divide the mixture evenly between the prepared ramekins, filling each about three-quarters full.
Carefully pour hot water into the roasting tin until it reaches halfway up the sides of the ramekins. This water bath helps create a perfectly smooth, creamy custard.
Bake for 45–50 minutes, or until the centres are just set with a slight wobble when gently shaken.
Remove the ramekins from the water bath and allow them to cool to room temperature. Cover and chill for at least 4 hours, or overnight for the best texture.
Just before serving, sprinkle 1–2 teaspoons of soft brown sugar evenly over each custard. Using a kitchen torch, caramelise the sugar until deeply golden and glass-like. Leave for 1–2 minutes to harden into a crisp brûlée topping.
Serve chilled with a generous spoonful of Bourbon Vanilla Cream and enjoy the contrast of crackling caramel, silky pumpkin custard, and warm autumn spices.
A few details make all the difference
01
Use a Water Bath for Silky-Smooth Custard
A gentle water bath is the secret to achieving an exceptionally smooth and creamy pumpkin brûlée. The surrounding hot water distributes heat evenly, preventing the eggs from overcooking and ensuring a perfectly velvety texture without cracks or curdling.
02
Strain the Custard for a Luxurious Finish
For bakery-quality results, pour the pumpkin mixture through a fine-mesh sieve before filling the ramekins. This simple step removes any lumps and creates an incredibly silky custard that melts in the mouth.
03
Caramelise the Sugar Just Before Serving
For the signature crackly topping, wait until serving time before torching the sugar. This keeps the caramel crisp and glass-like, creating the perfect contrast against the chilled, creamy pumpkin custard beneath.
Why this recipe works
Whether served at a festive holiday table or enjoyed beside a glowing fire on a chilly evening, this elegant dessert captures everything there is to love about the season. A touch of bourbon in the vanilla cream adds depth and sophistication, enhancing the sweet pumpkin flavours without overpowering them. Decadent, comforting, and undeniably impressive, it's the kind of dessert that turns an ordinary gathering into a memorable celebration.
Cook’s notes
For the smoothest texture
Strain the custard mixture through a fine sieve before filling the ramekins. This extra step creates a luxuriously velvety brûlée worthy of any holiday table.
To finish
Finish with a generous spoonful of Bourbon Vanilla Cream and a light scattering of cinnamon. Served in individual ramekins, this stunning pumpkin brûlée delivers the perfect balance of crackling caramel, velvety custard, and rich seasonal spice in every spoonful.
Preheat the oven to 175°C (fan 160°C) and arrange 6–8 ramekins in a deep roasting tin.
In a large mixing bowl, whisk together the pumpkin purée, double cream, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and bourbon (if using) until completely smooth and silky.
Divide the mixture evenly between the prepared ramekins, filling each about three-quarters full.
Carefully pour hot water into the roasting tin until it reaches halfway up the sides of the ramekins. This water bath helps create a perfectly smooth, creamy custard.
Bake for 45–50 minutes, or until the centres are just set with a slight wobble when gently shaken.
Remove the ramekins from the water bath and allow them to cool to room temperature. Cover and chill for at least 4 hours, or overnight for the best texture.
Just before serving, sprinkle 1–2 teaspoons of soft brown sugar evenly over each custard. Using a kitchen torch, caramelise the sugar until deeply golden and glass-like. Leave for 1–2 minutes to harden into a crisp brûlée topping.
Serve chilled with a generous spoonful of Bourbon Vanilla Cream and enjoy the contrast of crackling caramel, silky pumpkin custard, and warm autumn spices.
Cook’s notes
For the smoothest texture: Strain the custard mixture through a fine sieve before filling the ramekins. This extra step creates a luxuriously velvety brûlée worthy of any holiday table.
To finish: Finish with a generous spoonful of Bourbon Vanilla Cream and a light scattering of cinnamon. Served in individual ramekins, this stunning pumpkin brûlée delivers the perfect balance of crackling caramel, velvety custard, and rich seasonal spice in every spoonful.
Cooking mode
Pumpkin Spice Brûlée & Bourbon Vanilla Cream
Preheat the oven to 175°C (fan 160°C) and arrange 6–8 ramekins in a deep roasting tin.
In a large mixing bowl, whisk together the pumpkin purée, double cream, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and bourbon (if using) until completely smooth and silky.
Divide the mixture evenly between the prepared ramekins, filling each about three-quarters full.
Carefully pour hot water into the roasting tin until it reaches halfway up the sides of the ramekins. This water bath helps create a perfectly smooth, creamy custard.
Bake for 45–50 minutes, or until the centres are just set with a slight wobble when gently shaken.
Remove the ramekins from the water bath and allow them to cool to room temperature. Cover and chill for at least 4 hours, or overnight for the best texture.
Just before serving, sprinkle 1–2 teaspoons of soft brown sugar evenly over each custard. Using a kitchen torch, caramelise the sugar until deeply golden and glass-like. Leave for 1–2 minutes to harden into a crisp brûlée topping.
Serve chilled with a generous spoonful of Bourbon Vanilla Cream and enjoy the contrast of crackling caramel, silky pumpkin custard, and warm autumn spices.
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