Pumpkin and Cardamom Crème Brûlée with Gin. A super smooth pumpkin and cardamom flavoured custard with a boozy touch and a crackling caramelised top. This pumpkin and cardamom creme brulee is a perfect dessert to entertain guests this fall.
I seriously can not believe it is already Fall. But I am accepting and loving every bit of it. Especially the gorgeous and beautiful pumpkins and juicy apples. LOVEEEEEE!!!
Look at these cute little pumpkins and my home grown pumpkin plant. Beautiful, isn’t it!!
So let’s get back to the BEST Pumpkin creme brulee.
Are you ready for some BOOZY affair?!
Who doesn’t like a Boozy dessert?!! I very much do. Especially when the weather is getting colder. I used Brockman’s Gin to the pumpkin creme brulee. It adds an amazing flavour to the dessert and warms you up instantly.
This pumpkin creme brulee is absolutely LUSH. I added a little bit of cardamom powder to this gorgeous French dessert. A little bit of Indian touch.
Pumpkin and Cardamom Creme brulee is absolute easy to make with minimal ingredients.
Ingredients used to make Pumpkin Cardamom Creme Brulee
Pumpkin Puree: You can either bake the pumpkin for 30 minutes or steam the pumpkin or boil the pumpkin pieces for 20 to 25 minutes and then make a smooth paste out of it.
Cardamom powder: Freshly ground the cardamom in the pestle and motor.
Heavy cream or you can also use double cream. This results in a creamier creme brulee.
Eggs: We use egg yolks to make creme brulee. I used free range large eggs.
Sugar: I used caster sugar to make creme brulee as well as to sprinkle on the top for the crackling topping.
Alcohol: I used Brockmans Gin in this recipe. You can use any flavoured alcoholic liquors or absolutely skip adding alcohol in it. This is optional.
One more thing always keep the temperature low when making the custard or cooking the creme brulee in the oven.
If you don’t own a blow torch to make the caramelised topping simply tip the chilled creme brulee in the broiler for 3-4 minutes to achieve that crispy top.
Any Pumpkin lovers here?
Here are few pumpkin recipes that you can try.
Here are some dessert recipes that you can try.
Pumpkin and Cardamom Crème Brûlée with Gin
Pumpkin and Cardamom Crème Brûlée with Gin
A super smooth pumpkin and cardamom flavoured custard with a boozy touch and a crackling caramelised top. This pumpkin and cardamom creme brulee with gin is a perfect dessert to entertain guests this fall.
- 3/4 cup Pumpkin Puree
- 300 ml Heavy cream/double cream
- 1/2 tsp Cardamom powder
- 4 large Egg yolks
- 1/4 cup Caster sugar
- 1 tsp Vanilla extract
- 75 ml Gin
- 4-5 tbsp <p class="p1">Golden Caster Sugar for the topping</p>
Preheat the oven to 150 Celsius or 300 Fahrenheit.
Place 6 oven safe ramekins in a large metal baking tray tray and keep it aside.
In a medium saucepan combine the pumpkin puree, heavy cream and the cardamom powder.
Heat over medium to low heat stirring frequently, until the mixture just start to boil.
Take it off the heat and set it aside for 5-6 minutes.
Meanwhile in a large bowl add the egg yolks and sugar. Now with a hand mixer whisk together the eggs and sugar until it turns thick and light lemonish in colour.
Now slowly pour a ladleful of hot pumpkin and cream mixture to the egg yolk whisking continuously. Slowly pour the rest of the pumpkin-cream mixture to the egg whisk constantly.
Sieve the hot mixture back into the saucepan.
Finally stir in the vanilla extract and 75 ml of Gin to the hot mixture. (Gin is optional)
Pour the hot mixture in the ramekins and fill it almost to the brim.
Now pour hot boiling water into the baking pan. the hot water should reach 1/2 of the the height of the ramekins.
Bake in the oven for 25-30 minutes. The centre of the brûlée will be a bit wobbley and jigglely.
Remove from the pan and place it on the rack. let it cool down completely. Cover them and refrigerate for 4-5 hours or overnight.
Before serving sprinkle with some Golden caster sugar using a kitchen torch, caramelise the sugar until golden brown. You can also place the ramekins on a baking sheet under the broiler for 2-3 minutes to get that crispy caramelised top.
Here is my little sister enjoying her creamy, delicious and boozy pumpkin Creme Brulee.
I hope you enjoy this delicious Boozy Pumpkin and Cardamom Crème Brûlée as much as we do!