This Pumpkin Ale Crème Brûlée takes the classic French dessert and gives it a bold fall twist — creamy custard infused with pumpkin, warm spices, and malty pumpkin ale, all topped with a crackly brûléed sugar crust.

It’s elegant enough for a dinner party, cozy enough for a couch night, and absolutely made for beer lovers who want to turn their brew into a brûlée.

Ingredients (Makes 4–6 ramekins)

• 1 cup heavy cream
• ½ cup pumpkin ale (or amber ale with warm spice notes)
• 1 tsp pumpkin pie spice
• Pinch of salt
• 5 large egg yolks
• ⅓ cup granulated sugar
• ⅓ cup canned pumpkin purée (not pumpkin pie filling)
• ½ tsp vanilla extract
• ¼ cup granulated sugar (for the brûlée crust)

Beer Tip: Use a pumpkin ale, brown ale, or amber lager with spice/malt notes. Avoid overly hoppy beers — bitterness clashes with custard.

Instructions

Step 1: Heat the Cream & Ale

In a saucepan, combine heavy cream, beer, pumpkin pie spice, and salt.

Warm over medium heat until just steaming — don’t let it boil. Remove from heat and let cool slightly.

Step 2: Whisk the Yolks

In a mixing bowl, whisk egg yolks and ⅓ cup sugar until pale and slightly thick.

Whisk in pumpkin purée and vanilla.

Step 3: Temper the Mixture

Slowly pour the warm cream mixture into the egg mixture, whisking constantly to avoid scrambling.

Strain the custard through a fine mesh sieve into a pouring vessel.

Step 4: Bake the Custards

• Preheat oven to 325°F (165°C).
• Place ramekins in a baking dish and fill them with custard mixture.
• Pour hot water into the dish until it comes halfway up the sides of the ramekins.

Bake for 35–40 minutes, or until the edges are set but the centers still jiggle slightly.

Remove ramekins and let cool to room temp, then refrigerate for at least 4 hours, ideally overnight.

Step 5: Torch the Top

• Just before serving, sprinkle each custard with about 1 tsp granulated sugar.
• Use a kitchen torch to caramelize the sugar until it’s golden and glassy.
• Let sit for 1–2 minutes to harden before cracking into it.

Serving Suggestions

• Garnish With:
  • Whipped cream or crème fraîche
  • Candied pecans or crushed gingersnaps
  • A light dusting of cinnamon or nutmeg
• Serve Alongside:
  • Pumpkin ale (chilled or room temp)
  • Bourbon barrel-aged stout
  • Coffee porter or chai tea

Beer Pairing

• In the custard:
  • Pumpkin ale
  • Spiced brown ale or amber
  • Malty Oktoberfest-style Märzen
• In your glass:
  • The same beer used in the recipe
  • Stout or porter for creamy contrast
  • Spiced cider for a non-beer pairing

Final Thoughts

Pumpkin Ale Crème Brûlée is everything fall desserts should be — creamy, cozy, and just fancy enough to impress.

With layers of warm spice, silky custard, and a hit of beer-driven depth, it’s proof that your favorite seasonal ale belongs in more than just your pint glass.

Cheers to crackling sugar, creamy pumpkin, and dessert with a brewed backbone! 🍮🍺🎃

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From crispy beer-battered classics to bold mains, cheesy dips, breads, and even desserts — these roundups bring together the best of beer-infused cooking. Whether you’re hosting a game day, planning a backyard BBQ, or just experimenting in the kitchen, there’s a beer recipe collection for every craving.

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