Pumpkin Spice Crème Brûlée No Bake Recipe
- Cook Time: 4 hours 25 minutes
- Total Time: 4 hours 25 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup pumpkin puree (unsweetened)
- 1/3 cup granulated sugar (for the custard)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- 1/4 cup granulated sugar (for the caramelized topping)
- Pinch of salt
Instructions
- In a small bowl, sprinkle the unflavored gelatin over the cold water. Stir gently and let it sit for about 5 to 10 minutes until it becomes thick and spongy. This process ensures the gelatin dissolves smoothly into the hot cream.
- In a medium saucepan, combine the heavy cream, 1/3 cup of sugar, and a pinch of salt. Place the pan over medium heat and stir constantly. Heat the mixture until it begins to simmer and the sugar has completely dissolved, but do not let it reach a rolling boil.
- Reduce the heat to low. Whisk in the pumpkin puree, pumpkin pie spice, and vanilla extract. Continue to whisk until the mixture is completely smooth and the pumpkin is fully incorporated into the cream.
- Remove the saucepan from the heat. Add the bloomed gelatin into the warm pumpkin cream. Whisk vigorously until the gelatin has completely melted and no lumps remain. For an extra smooth texture, you can pour the mixture through a fine-mesh sieve.
- Carefully pour the mixture into four ramekins. Let them cool slightly at room temperature for 15 minutes. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or until the custard is firm and set.
- Just before serving, sprinkle about one tablespoon of sugar evenly over the top of each chilled custard. Use a kitchen torch to melt the sugar until it turns golden brown and bubbly. Allow it to sit for 2 minutes to harden into a crisp shell before serving.