A fall themed classic with fresh roasted jarrahdale pumpkin, this keto pumpkin crème brûlée is sure to be a new favorite.
The onset of fall brings with it all the comforting flavors of the season. It seems whenever the weather begins to change, my urge for all things pumpkin manifests itself. Since pumpkin is a hallmark of the season, I decided to use it in this fall flavored dessert.
I was looking to capture the familiar flavors found in pumpkin pie, and combine it with the texture of a hard brûlée shell. What you get is a decadently rich cream custard, pumpkin spiced, with the satisfying crack at the back of your spoon.
I was a little concerned that a low carb sweetener would be able to caramelize the same way traditional sugar does. Fortunately, I was able to achieve the expected result with monk fruit sweetener and a kitchen torch. Monk fruit is probably my favorite low carb sweetener as it has a zero glycemic response and, most importantly, tastes the best. Stevia has a bitter aftertaste, and artificial sweeteners typically have a chemical flavor that I’m not fond of. I use monk fruit in everything from my morning coffee to desserts. I get mine from the bulk section of my local Sprouts Farmers Market. It’s convenient and I can keep it in a large container at home for all my various uses.
To get a nice crackly crust on your brûlée you would ideally use a kitchen torch. This allows the sweetener to melt quickly without warming the custard underneath. If you don’t have (or want) a kitchen torch you can certainly use your oven’s broiler. Just make sure you get it as hot as possible and place the ramekin just below it so it gets direct heat. Lastly, you should pop it in the fridge for about 15 minutes after the sweetener has melted to give it time to cool and harden. This gives you that classic candy shell we all know and love.
Let’s talk about jarrahdale pumpkins
Jarrahdale pumpkins are the slightly blue-grey pumpkins you often see being sold as ornamental pumpkins. To my surprise, the flesh is actually quite sweet and has the traditional orange color you’re familiar with. You can roast the pumpkin in your oven to get a sizable amount of use from it. It’ll keep in the fridge for about a week or in the freezer for a month. You could prep the pumpkin once and make use of it in any number of your favorite fall dishes. So next time you cross one at the store, remember they’re not just pretty looking but delicious as well!
I hope you give this keto pumpkin crème brûlée a shot and let me know what you think. If you love pumpkin pie, you’re sure to love this one as well.
Keto Pumpkin Crème Brûlée
- 16 oz jarrahdale pumpkin roasted
- 3/4 cup granulated monk fruit
- 5 large egg yolks
- 2 tbsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp salt
- 3 cups heavy whipping cream
- 8 tbsp additional granulated monk fruit for caramelized topping
Roasted Jarrahdale Pumpkin
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Using a sharp knife, cut the pumpkin in half and scoop out the seeds and strings. You can roast both halves, but you'll only need one half for this recipe. Save any extra for purée or other uses!
- Brush the pumpkin flesh with coconut or avocado oil, then pierce the skin with a knife or fork all over.
- Place the pumpkin flat side down and roast for 1.5 to 2 hours until the skin can easily be pierced with a fork.
- Remove and let cool for 15 minutes then scoop out the pumpkin for use or storage.
- Preheat oven to 325° F
- In a mixing bowl, whisk together the roasted pumpkin, monkfruit, egg yolks, vanilla, spices and salt.
- In a saucepan, bring heavy cream just to a boil, then remove from heat. In small batches, slowly add heavy cream to the pumpkin mixture while mixing. Adding the hot cream too quickly may cook the eggs and cause a gritty texture.
- Once fully incorporated, divide the mixture between 8-10 ramekins. Place the ramekins into two large roasting pans. Add hot water to the pans so that it reaches halfway up the sides of the ramekins. Bake until custards are set in the middle, 35 minutes.
- Remove and let cool for 15 minutes before chilling in the fridge overnight.
- Sprinkle 1 tablespoon of monk fruit onto each ramekin. Using a kitchen torch, caramelize the sweetener until it reaches an amber color. You can also place them under a broiler for a similar outcome. Refrigerate for 15 minutes to allow the top to harden.