Pumpkin Coconut Crème Brûlée is a dessert that’s like a cozy hug for your taste buds – creamy pumpkin, coconut milk, spices and delicious caramelised sugar. What’s even better? It’s dairy-free and gluten-free, so everyone can enjoy this comforting fall treat!
WHAT IS PUMPKIN COCONUT Crème Brûlée
Pumpkin Coconut Crème Brûlée is a delicious twist on a classic French treat. It is a comforting fall dessert that’s both dairy-free and gluten-free. It combines creamy pumpkin puree, coconut milk, and warm spices, topped with a caramelized sugar crust for a satisfying crunch. This dessert offers the perfect blend of flavors and textures, making it a cozy and inclusive treat for everyone to enjoy.
INGREDIENTS FOR PUMPKIN COCONUT Crème Brûlée
- Pumpkin puree: Choose a high-quality, smooth pumpkin puree for a rich and authentic flavor.
- Coconut milk: Always choose full-fat coconut milk to ensure a creamy texture.
- Egg yolks: Fresh, large eggs will provide the custard with the right consistency.
- Vanilla extract: Pure vanilla extract enhances the overall aroma of the dessert.
- Cinnamon, ginger and nutmeg: Ground spices complement the pumpkin beautifully.
- Sugar: I used granulated sugar in this recipe, but feel free to use brown sugar, palm sugar or coconut sugar instead.
HOW TO MAKE PUMPKIN COCONUT Crème Brûlée
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Preparing the custard.
Begin by preheating your oven to 325°F (160°C). Take 6 small or 4 larger ramekins and arrange them in a deep baking dish, setting them aside for later use.
In a mixing bowl, whisk together the pumpkin puree, coconut milk, egg yolks, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, salt, and granulated sugar.
Step 2: Bake in the oven.
Carefully pour the custard mixture into the prepared ramekins within the baking dish. To ensure a velvety texture, create a water bath by pouring hot water (not boiling) around the ramekins, ensuring it reaches halfway up their sides. Bake in the preheated oven for 40-45 minutes, or until the custards are set around the edges but slightly jiggly in the center.
Step 3: Refrigerate and carmelize.
Remove the ramekins from the water bath and let them cool to room temperature. Afterwards, cover them and refrigerate for at least 2 hours or overnight.
Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. With a kitchen torch in hand, caramelize the sugar until it forms a golden-brown crust.
Step 4: Enjoy!
Allow your Pumpkin Coconut Crème Brûlée to sit for a minute or two, letting the caramelized sugar harden and enjoy!
STORING AND FREEZING TIPS
You can refrigerate Pumpkin Coconut Crème Brûlée covered for 2-3 days. You can freeze the unbrûléed custard in an airtight container for up to a month. When you’re ready to enjoy, thaw the custard in the refrigerator overnight, add the sugar topping, and caramelize it just before serving.
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