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Pumpkin Creme Brulee


4 to 6 servings

Add a pumpkin twist to this European favorite.


  • 7 egg yolks
  • 2 teaspoons cornstarch
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 cup Florida Crystals® Natural Cane Sugar
  • 1/2 cup pumpkin puree
  • 3 cups heavy cream (heated just to boiling)
  • 1 tablespoon vanilla extract
  • 1/2 cup Florida Crystals® Natural Cane Sugar


Beat egg yolks, cornstarch, pumpkin pie spice, and first ½ cup of sugar until mixture is thick and pale. Add pumpkin puree and mix until smooth. Gradually beat in the hot heavy cream. Return cream mixture to saucepan and cook over medium heat. Stir until custard thickens and boils for one minute. Immediately remove from heat.

Stir in vanilla and pour into heat proof 1 ½ quart serving bowl or six custard cups. Cover and chill overnight.

To serve, preheat boiler and cover surface of custard with remaining ½ cup of sugar. Place 3 inches below broiler heat until sugar is golden brown. Chill until ready to serve.