Chef Jessica Monty
Spiced Pumpkin Creme Brulee
INGREDIENTS
- 1 15 ounce can pureed pumpkin
- ½ cup sugar
- ½ cup golden brown sugar
- ½ cup white sugar
- 5 egg yolks
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon Allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 vanilla bean
- 3 cups whipping cream
DIRECTIONS
- Preheat oven at 325º F.
- Combine pumpkin, salt and spices to a bowl.
- Add egg yolks and both sugars. Whisk well to combine wet ingredients.
- Scrape vanilla beans using the non-cutting edge of a knife, add to pumpkin mixture. (reserving the vanilla bean pod).
- In a saucepan add 3 cups of heavy cream and vanilla bean pod. Bring to a gentle simmer.
- Preheat oven to 325° F Remove vanilla pod from heavy cream. Slowly add a bit of the warm cream to the pumpkin mixture to temper the eggs and stir.
- Add the remaining warmed cream slowly continuing to stir and combine.
- Pour pumpkin custard mixture into 4 large ramekins or 8 small ramekins, filling about ¾ from the top of the ramekin.
- Place filled ramekins into a baking dish that is deep enough to add boiling water halfway up the side of the ramekin.
- Carefully put water filled baking dish into a preheated 325°F oven and bake for 25 minutes.
- Remove baked crème brûlée from water bath and place on a cooling rack and refrigerate for 2 hours allowing the custard to set.
- Prior to serving, remove crème brûlée from refrigerator, sprinkle the top with sugar covering the entire surface.
- Caramelize the sugar using a culinary torch.
CREME BRULEE
Crème brûlée, French for “burnt cream,” is a classic French dessert known for its silky smooth custard base and crisp, caramelized sugar topping. It's the perfect contrast of creamy and crunchy — a luxurious treat that feels both simple and indulgent.
Traditionally made with egg yolks, heavy cream, sugar, and vanilla, the custard is baked gently in a water bath until just set. Once chilled, a thin layer of sugar is sprinkled on top and torched or broiled to create that signature glass-like crust you crack into with a spoon.
A Brief History of Crème Brûlée: Though crème brûlée is most often associated with French cuisine, its exact origin is still debated. Some food historians point to 17th-century France, while others credit England’s “burnt cream” or Spain’s Crema Catalana as early influences.
The first known printed recipe appeared in France in 1691 in Le Cuisinier Royal et Bourgeois by François Massialot. Since then, it has been embraced, adapted, and celebrated all over the world.
Why We Love It: There’s something deeply satisfying about tapping your spoon through that brittle caramel shell. The custard is rich, smooth, and melt-in-your-mouth delicious. While vanilla is traditional, crème brûlée can be infused with lavender, citrus, espresso, chocolate, or even liqueurs for a modern twist. Despite its restaurant reputation, crème brûlée is surprisingly easy to make at home with the right technique.
Fun Fact: Crème brûlée experienced a huge surge in popularity in the 1980s and 1990s, especially in upscale American restaurants. It became a symbol of fine dining — and today, it remains one of the most ordered and beloved French desserts worldwide.
KNIFE UTILIZED
When it comes to kitchen knives, the big stars often steal the spotlight — chef’s knives, santokus, bread knives. But ask any seasoned cook, and they’ll tell you: sometimes, it's the smallest knife that does the biggest work.
A spear point paring knife: is a small, narrow-bladed knife typically 3 to 4 inches in length. Its defining feature is the symmetrical, pointed tip — shaped like a spear — which tapers evenly from the spine and edge of the blade to meet in the middle.
This pointed design isn’t just for looks. It’s crafted for control and precision, making it perfect for tasks that require finesse and delicacy.
What Makes It Special: The spear point paring knife stands out from other paring knives (like the bird’s beak or sheep’s foot) because of its Balanced tip which is great for scoring, coring, and making small controlled cuts. The straight edge which is ideal for slicing and peeling without tearing soft produce. Its compact size that makes it feel like an extension of your hand.
Final Thoughts: The spear point paring knife may be small, but it’s a powerhouse of precision and practicality. Whether you’re peeling, coring, trimming, or slicing, this knife delivers unmatched control right where you need it. It’s a staple in both professional kitchens and home setups — and once you get comfortable with it, you’ll wonder how you ever cooked without one.
