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Pumpkin Cardamom Creme Brulee with gin
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time30 minutes
Cooling time4 hours
Course: Dessert, sweets
Cuisine: England, French, Spain
Keyword: boozy desserts, Creme Brulee, Crème Brûlée recipe, creme brulee with gin, Pumpkin and cardamom creme brulee, Pumpkin Crème Brûlée, pumpkin creme brulee with gin
Author: Arpita@Gastronomic Bong

Equipment

  • Sauce pan
  • Large bowl
  • 6 Ramekins
  • Hand held whisk

Ingredients

  • 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

    Golden Caster Sugar for the topping

Instructions

  • 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.