Pumpkin Spice Crème Brûlée
The finished dish — deep amber sugar shell, cracked open to show the creamy custard underneath.
Table of Contents
My Story With Crème Brûlée
Why You'll Love This Recipe
Ingredient Notes
Tips for the Perfect Torch
Make-Ahead & Storage
How to Make Pumpkin Spice Collagen Crème Brûlée
FAQ
My Story With Crème Brûlée
I still remember the first time I had crème brûlée — it was at a restaurant in NYC, and honestly, it was like fireworks in my mouth. I've been hooked ever since, and it's hands down my favorite dessert. I've made it for my family time and time again, and I'm pretty sure it's become their favorite too. This is actually my first time straying from the classic version to do a pumpkin spice twist, but as an October baby, I live for all things cozy and fall.
Why You'll Love This Recipe
This isn't your average pumpkin dessert. It's the same rich, silky custard you'd order at a restaurant — except this one sneaks in a boost of collagen, so you get a little extra protein with every spoonful. The pumpkin spice flavor is warm and cozy without being overpowering, and that final torch moment (cue the crack) makes it just as fun to make as it is to eat.
It's also a make-ahead dream. Bake the custards a day or two in advance, then torch right before serving so the sugar top stays perfectly crisp.
The silky pumpkin spice custard mixture, strained and ready to pour into ramekins.
Ingredient Notes
Heavy cream — the base of the custard; don't substitute with milk or the texture will be thinner.
Pumpkin puree — use pure pumpkin, not pumpkin pie filling.
Vitauthority Pumpkin Spice Multi-Collagen — whisks right into the warm cream and dissolves completely, no grit or clumping.
Egg yolks — the key to that classic dense, silky custard texture.
Pumpkin pie spice — feel free to add a touch more if you love a stronger spice flavor.
Granulated sugar (for torching) — plain white sugar caramelizes the most evenly for a clean, crackable shell.
Custard-filled ramekins set in a water bath, ready to go into the oven.
Tips for the Perfect Torch
Use a thin, even layer of sugar — about a tablespoon per ramekin. Too much sugar burns before it fully caramelizes.
Tilt the ramekin as you sprinkle so the sugar coats the surface evenly, then tap off any excess.
Keep the torch moving in small circles instead of holding it in one spot, so the sugar melts evenly without scorching.
Make-Ahead & Storage
The custard base can be made up to 2 days ahead — just cover and refrigerate before torching.
Always torch fresh right before serving, since the sugar top will soften and lose its crackle if it sits too long in the fridge.
Leftover torched crème brûlée keeps in the fridge for up to a day, though the topping won't stay crisp.
The custards just out of the oven, set with a slight jiggle in the center.
How to Make Pumpkin Spice Collagen Crème Brûlée
Preheat & prep. Preheat the oven to 325°F and set 4 ramekins in a deep baking dish.
Warm the cream. Heat the heavy cream and pumpkin puree over medium heat until steaming, about 5 minutes.
Whisk in the collagen. Whisk the collagen into the warm cream until fully dissolved, then remove from heat.
Whisk the yolks. In a separate bowl, whisk egg yolks, sugar, pumpkin pie spice, vanilla, and salt until pale and smooth.
Temper the eggs. Slowly pour the warm cream into the egg mixture while whisking constantly.
Strain & pour. Strain the custard through a fine mesh sieve and divide evenly among the ramekins.
Water bath bake. Add hot water to the baking dish halfway up the ramekins. Bake 35–45 minutes, until the edges are set but the centers still have a slight jiggle.
Cool, then chill. Let the custards cool at room temperature for 1–2 hours before refrigerating, uncovered, for at least 4 hours (overnight is best).
Torch the tops. Just before serving, sprinkle each custard evenly with sugar and torch until deep amber and crackable.
Serve. Let the sugar harden for about a minute, then crack in and enjoy.
An even layer of sugar sprinkled over the chilled custards, ready to caramelize.
FAQ
Can I make this without collagen? Yes — simply omit the collagen and follow the same method. The texture will still be smooth and creamy.
Why is my custard grainy instead of smooth? This usually means the eggs cooked too fast. Make sure to temper slowly and bake low and slow in the water bath.
Do I need a kitchen torch? A torch gives the best control, but you can also caramelize the sugar under a broiler — just watch it closely since it can burn quickly.
Can I use a different collagen flavor? Yes, though the pumpkin spice flavor pairs especially well with this recipe's fall spices.
Pumpkin Spice Crème Brûlée
A protein-packed twist on the classic fall dessert — silky pumpkin spice custard with a cracked sugar top, made with Vitauthority Pumpkin Spice Multi-Collagen.
Ingredients
Instructions
Notes
- Don't skip straining the custard through a fine mesh sieve before pouring — it's what keeps the texture silky instead of slightly curdled from tempering.
- Custard can be made 1-2 days ahead. Cool at room temp 1-2 hours before refrigerating uncovered for at least 4 hours (overnight is best). Torch fresh right before serving for the cleanest crack.
Nutrition Facts
Calories
597Fat
49 gSat. Fat
29 gCarbs
35 gFiber
1 gNet carbs
34 gSugar
33 gProtein
7 gSodium
54 mgCholesterol
364 mg