Bon Appétit Fall 2023

Journalists Abby Kim and Magdalena Amezaga worked with a local chef to create an easy and simple fall recipe. This pumpkin Creme Brulee is perfect for your Thanksgiving dinner and here are the instructions accompanied with a tutorial video.


Magdalena Amezaga and Abby Kim

Ingredients List: Pumpkin Creme brulee

  • 6 Egg Yolks

  • ½ Cup Pumpkin Puree

  • ½ Cup Light Brown Sugar

  • ½ teaspoon Ground Cinnamon

  • ¼ teaspoon Ground Ginger

  • 2 Cups Heavy Cream

  • 1 teaspoon Vanilla Bean Paste optional: Seeds from 1 vanilla bean

  • Granulated Sugar Topping



  1. Preheat oven to 325 degrees

  2. Place 6 shallow ramekins on a baking sheet

  3. Whisk together the egg yolks, pumpkin puree, light brown sugar, cinnamon, and ginger; set aside

  4. Heat the heavy cream and vanilla bean together in a medium saucepan until it comes to a simmer

  5. Remove from the heat and slowly add the heavy cream to the egg yolk mixture, whisking continuously so that the eggs don’t scramble

  6. Strain the mixture through a fine sieve before pouring into the ramekins

  7. Divide the custard into the ramekins, filling them to the top

  8. Carefully fill the sheet pan with water and transfer the pan to the oven

  9. Bake for 30-35 minutes or until the edges are set but the center will slightly move

  10. Remove the creme brûlée from the oven and allow them to cool for 30-45 minutes

  11. Place them in the refrigerator to chill for 1-2 hours to allow the custard to thicken

  12. Once you are ready to serve, coat the top of the custard with granulated sugar and caramelize using a kitchen torch