Pumpkin Crème Brûlée Coffee Sauce
This luscious and velvety pumpkin crème brûlée coffee sauce is easily my favorite way to elevate any cup of coffee. It’s simple to make, with just two key steps.
First, whisk together eggs and sugar over a double boiler until the mixture becomes smooth, pale yellow, and fluffy.
Second, caramelize sugar in a saucepan until it’s golden and liquid. Stir in water, pumpkin purée, pumpkin spice, vanilla, and a pinch of salt for a rich, fall-inspired flavor.
Finally, temper the custard with the warm pumpkin caramel, adding it slowly while whisking to ensure a silky, smooth finish.
Perfect for adding a fall-inspired twist to your coffee or drizzling over desserts, it’s a decadent treat that can be stored in the fridge for up to two weeks.
You’ll love this pumpkin crème brûlée coffee sauce because it transforms your coffee into a rich, indulgent experience. The creamy custard pairs perfectly with the bold toasted sugar and warm pumpkin spice, delivering a sweet, comforting flavor in every sip. It’s like enjoying a dessert with your morning brew, bringing the perfect fall twist to your coffee routine.
Pumpkin Crème Brûlée Coffee Sauce
Equipment
- Heat Proof Bowl
- Saucepan
- Airtight container
Ingredients
Egg Custard
- 4 Egg Yolks
- 1/2 Cup Cane Sugar
Caramelized Sugar
- 1/2 Cup Cane Sugar (for caramelizing)
- 1 Cup Water
- 2 Tsp Pumpkin Spice
- 1/2 Tsp Salt
- 1 Tbsp Vanilla Extract
- 1/2 Cup Pumpkin Purée (170 grams)
Instructions
Making The Custard
- Place a heatproof bowl over a steaming pot of water creating a double broiler.
- Whisk together the eggs and 1/2 cup sugar, continue whisking until the sugar dissolves and the mixture becomes pale yellow and fluffy (10 minutes). Remove from heat and set the custard aside
Caramelizing Sugar
- In a medium saucepan over medium-high heat, add the 1/2 cup of sugar.
- Cook until the sugar melts and becomes a golden caramel, stirring occasionally.
- Once the sugar is fully melted, carefully add the water, pumpkin purée, pumpkin spice, vanilla, and salt. Stir until fully combined and smooth.Combine:Slowly pour the warm caramelized sugar mixture into the custard, whisking constantly to temper the eggs. Add a little at a time to ensure you don’t seize the eggs stirring until fully incorporated.
Store
- Transfer the sauce to an airtight container and refrigerate. The sauce will keep for up to two weeks.
This pumpkin crème brûlée coffee sauce is simply delicious! The combination of the smooth custard with the caramelized sugar and pumpkin spice is perfect for fall. Once it’s made, do you plan to use it for a specific coffee recipe, or will you drizzle it over different desserts as well?
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If you enjoyed this recipe, you should try out this Mama’s Golden Milk Latte!
