A decadent plant-based twist on the classic creamy French custard with a burnt sugar coating. This delicious treat can be made in advance, which makes it ideal for special dinners, holidays, and parties. Serve in individual ramekins for a traditional dessert that makes you and your guests feel special.
Crème brûlée is such an exquisite dessert. And it makes an incredible presentation.
Traditionally, crème brûlée is served in individual ramekins, each with a sugar glass topping. After all, that’s what crème brûlée translates to –> burnt sugar atop a creamy custard filling.
So let’s talk about each.
Underneath that enticing burnt surface is a crème filling, more like a soft pudding than a true baked custard. But we’re mixing things up a bit since we aren’t actually baking the custard. The end result is a perfectly soft crème with a subtle pumpkin pie flavor.
Traditionally, the crème portion is made with heavy whipping cream and whole eggs. For a variety of reason, I purposely avoid using both. Instead, the filling is made by combining cornstarch and unsweetened plant milk, such as an unsweetened almond milk or my Oat + Almond Milk, which thickens slightly when heated. I typically purchase almond milk from Aldi.
You can use any non-dairy milk, just know that the results may vary slightly. For instance, a plain unsweetened almond milk may be lighter and softer, which you may prefer, as I do. On the other hand, canned full-fat coconut milk will likely result in a thicker and richer custard. It truly comes down to the fat content and personal preference. If you use canned full-fat coconut milk, you may want to decrease the cornstarch as it will thicken more as it cools.
There are so many different types of sugar and everyone has a favorite. This Pumpkin Crème Brûlée tastes great with most sugars, including granulated sugar, organic raw sugar, coconut sugar, or date sugar. Please note that the color of the pudding will be much darker if you use a darker sugar. I know this sounds obvious. But you really should consider this.
As noted before, this non-traditional Pumpkin Crème Brûlée is not baked. Instead, it is cooked like a soft pudding on the stovetop. When the pudding thickens, it is poured into individual ramekins or serving dishes. Then cover and refrigerate the dishes until you’re ready to serve. The texture will thicken nicely as it chills in the refrigerator.
Because we aren’t baking our Pumpkin Crème Brûlée, you actually don’t need to use smaller dishes or ramekins. In fact, this recipe allows you to use any serving dish you choose.
Personally, I adore the traditional crème brûlée look. I think it’s one of the things that makes crème brûlée special. It’s like it was made just for me. But that doesn’t mean you have to buy adorable little ramekins. You can use whatever you have, including small 4-ounce mason jars, custard cups, and small oven-safe bowls. The key is to ensure the container can withstand intense heat.
In addition to the milk, pure packed pumpkin is used to contribute to the flavor, mouthfeel, and appearance. I like adding a blend of traditional pumpkin pie spices because it complements pumpkin so well. For a pure more subtle pumpkin flavor, feel free to omit the pumpkin pie spice blend or use cinnamon in leu of pumpkin pie spice blend.
Now that we’ve covered the creamy filling, let’s talk about the brûlée! The brûlée portion is a lot less fancy than it sounds. It’s simply an even layer of sugar that is heated just before serving to create sugar glass. That’s it.
Is this some kind of sorcery? Nope, a kitchen torch does the trick. And my friends at Jo Chef Culinary Tools surprised me with a fabulous gift! They sent me their kitchen torch to try out and then offered up one for you. So, yes, I’m officially announcing my very first give away. More about that further down (just before the recipe).
A kitchen torch allows precise heat distribution which transforms the layer of sugar into a thin layer of candy or sugar glass. You have complete control over how much heat is applied and for how long. It’s also a lot of fun! You can pick up a kitchen torch locally in specialty shops or online.
If you don’t have a kitchen torch, you can use your oven broiler. Simply, move your oven rack to the highest rack position in the oven. Heat the broiler on high until it’s very hot. Then place the ramekins on a baking sheet and carefully place the baking sheet under the broiler. Though, I’d like to make three important notes.
First, when using an oven broiler, be sure to set your chilled ramekins or jars out for a couple minutes prior to putting them in the oven so that they don’t crack from the sudden changes in temperature. They’re made for this purpose so it shouldn’t happen at all, but as we all know, things do happen. So, please keep this in mind.
Second, you have to watch your sugar topping like a hawk!! One minute, it’s not doing anything noticeable. The next minute it may be burnt. It may take very little time or as many as three or four minutes. It just depends on your broiler, the sugar you are using, and the distance between the two.
And third, whatever you do, do not sprinkle the sugar on ahead of time. It will melt into your soft custard. Same goes for heating up the sugar. PLEASE wait until you are just about to serve. Otherwise, the candied sugar will melt into your custard, resembling flan instead. And while I really enjoy flan, it is not the look we’re going for. You don’t want your custard swimming in sugar water.
As noted earlier, you can use just about any type of sugar – and there are a lot of different types of sugars. Ordinary table sugar or granulated sugar works well, though super-fine casting sugar is most often used in a brûlée because it performs very well under the intense heat of a kitchen torch or broiler.
Because this is a Pumpkin Crème Brûlée, you can ditch tradition and use raw sugar, brown sugar, or coconut sugar. The slight molasses flavor of the last two darker sugars are just a little deeper, pare well with pumpkin, and are reminiscent of classic fall flavors. Plus, coconut sugar is less refined. You just have to be very careful when heating it up because it tends to burn faster than the other sugars. So please keep this in mind.
The next step is probably the most difficult. Once you’ve melted your sugar, you have to let your exquisite Pumpkin Crème Brûlée cool there on the counter enticing you for one or two minutes before enjoying or serving. This will prevent the sugar glass from burning you or your guests. Hey, safety first.
You’ll know your brûlée is executed properly because it makes a satisfying break when you press your spoon on the surface – just like a thin pane of glass.
I hope you enjoy this Pumpkin Crème Brûlée as much as I do. Keep reading if you’d like to win a free kitchen torch – details below!!
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Ready for the Kitchen Torch Give-Away details?!?!
First, subscribe to this blog. Sign up to get emails with new plant-based recipes (if you aren’t already subscribed). Only current Pebbles and Toast subscribers are eligible to receive this Kitchen Torch.
Second, follow me on Instagram, Rachele @pebblesandtoast * Like the Pumpkin Crème Brûlée Instagram post and the Give-away Post. Then comment and tag at least one person who would love to make or eat this Pumpkin Crème Brûlée and/or may be interested in winning this FREE Superior RX Kitchen Torch with 1 Butane (fuel) by Jo Chef.
- Jo Chef is the only brand that offers Kitchen Torch and Butane Fuel as a bundle. So you won’t have to spend time finding a butane refill that fits.
- Comes with a free recipe e-book.
- Heats up to 2,370 degrees Fahrenheit.
Third, check out Jo Chef on Instagram @culinaryjochef and Amazon.
Fourth, US participants only – your shipping address must be in the United States. So so sorry.
It’s Wednesday, 3 November!!! The winner is @lilmorelli !! Jo Chef will reach out to you to get your details and ship the Kitchen Torch directly to you.
I’m so excited for you to win this cool kitchen gadget!
Pumpkin Crème Brûlée (vegan)
A decadent and delicious plant-based twist on the classic rich and creamy French custard with a burnt sugar coating. Can be made in advance, which makes it ideal for special dinners, holidays, and parties. Serve in individual ramekins for a traditional dessert that makes you and your guests feel special.
Ingredients
- 3 Tbsp cornstarch
- ½ cup sugar*
- 2½ cups unsweetened non-dairy milk**
- 1 cup pure packed pumpkin***
- ½ tsp pumpkin pie spice****
- ¼ tsp sea salt (optional)
- ¼ tsp vanilla
- 3 Tbsp sugar*
Instructions
- Combine the cornstarch and sugar in a sauce pan.
- Whisk in half a cup of milk and stir until smooth and the cornstarch is fully combined.
- Whisk in the remaining milk, pumpkin, cinnamon and spices, and salt, if using.
- Turn heat to medium to medium-high until the mixture starts to bubble and thicken, while stirring occasionally, about 8-10 minutes.
- Turn heat to low and continue stirring until it coats the back of the spoon, about 1-2 minutes more.
- Remove from heat and stir in the vanilla. Taste and adjust pumpkin pie spice and/or vanilla, if desired.
- Pour the mixture evenly among six 6 to 8 ounce ramekins and transfer to a wire rack to cool for at least 30 minutes.
- Cover and chill in the refrigerator overnight or until you’re ready to serve, up to 3 days in advance.
- Just before serving, remove the chilled custard from the refrigerator, and sprinkle 1½ tsp sugar evenly atop each custard. Using a kitchen torch, caramelize the sugar until dark and bubbly. Alternatively, place the ramekins on a baking sheet on the highest rack in the oven and broil for 2-3 minutes, until sugar is brown and bubbly. Watch it closely so that the sugar doesn’t burn too much. The topping should be dark and bubbly. When cool, it looks like a sheet of sugar glass.
- Wait 1-2 minutes, then serve immediately.
Notes
* There are so many different types of sugar and everyone has a favorite. The custard tastes great with most sugars, including granulated sugar, organic raw sugar, coconut sugar, or date sugar. The brûlée topping is a little pickier. I like using raw sugar, brown sugar, or coconut sugar for the flavor, though any fine granulated sugar or casting sugar (extra fine) works well. If using coconut sugar, it burns quickly so be careful.
** You can use any non-diary milk for this pudding. Canned coconut milk results in the creamiest, thickest, and richest because it’s high in fat and is solid when chilled. I typically use store-bought unsweetened almond milk (produces a soft custard) or make Oat + Nut Milk (produces a slightly thicker custard). If using vanilla flavored plant milk, omit the vanilla.
*** If using fresh homemade pumpkin purée, be sure it’s similar to the consistency of canned pure packed pumpkin, or adjust the amount of plant milk used.
**** If you don’t have pumpkin pie spice (like me), combine ¾ tsp cinnamon, ¼ tsp ginger, 1/8 tsp nutmeg, and a dash of cloves and allspice – makes 1 teaspoon pumpkin pie spice. Start with ½ tsp and add the rest if you enjoy a stronger pumpkin pie flavor.
Pumpkin Crème Brûlée (vegan)
Equipment
- stovetop
- kitchen torch (or broiler)
Ingredients
- 3 Tbsp cornstarch
- ½ cup sugar*
- 2½ cups unsweetened non-dairy milk**
- 1 cup pure packed pumpkin***
- ½-1 tsp pumpkin pie spice****
- ¼ tsp sea salt optional
- ¼ tsp vanilla
- 3 Tbsp sugar*
Instructions
- Combine the cornstarch and sugar in a sauce pan.
- Whisk in half a cup of milk and stir until smooth and the cornstarch is fully combined.
- Whisk in the remaining milk, pumpkin, pumpkin pie spice, and salt, if using.
- Turn heat to medium to medium-high until the mixture starts to thicken, while stirring occasionally, about 8-10 minutes.
- Turn heat to low and continue stirring until it coats the back of the spoon, about 1-2 minutes more.
- Remove from heat and stir in the vanilla. Taste and stir in more pumpkin pie spice and vanilla, if desired.
- Pour the mixture evenly among six 6-ounce ramekins and transfer to a wire rack to cool for at least 30 minutes.
- Cover and chill in the refrigerator overnight or until you’re ready to serve, up to 3 days in advance.
- Just before serving, remove from the refrigerator, and sprinkle 1½ tsp sugar evenly atop each custard. Using a kitchen torch, caramelize the sugar until dark and bubbly. Alternatively, place the ramekins on a baking sheet on the highest rack in the oven and broil for 2-3 minutes, until sugar is brown and bubbly. Watch it closely so that the sugar doesn’t burn too much. The topping should be dark and bubbly. When cool, it looks like a sheet of sugar glass.
- Serve immediately.