Yes, while the results from a broiler might not be as evenly burned as when using a kitchen torch you can most defitniley use a broiler to brulee your custard. Turn your boriler on and place the ramekins under the broiler for a minute or two, be very carerful as they can brun quickly.

Pumpkin Creme Brulee

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Delicious smooth and creamy creme brulee is infused with the warm flavors of pumpkin. This fall dessert will be your new favorite. Step-by-step photos teach you how to bake this pumpkin creme brulee recipe.

Total Time: 15 minutes
Yield: 5 Ramekins 1x

Ingredients

Units Scale

16oz Heavy Whipping Cream
1 Vanilla Bean Pod, cut in half and scraped
4oz Pumpkin Puree
4 Large Egg Yolks
100 grams Granulated Sugar
1/2 Teaspoon Pumpkin Pie Spice
Additional sugar for serving

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Instructions

Cut your vanilla bean open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans. In a thick-bottomed saucepan over medium-low heat cook the heavy cream, pumpkin puree, vanilla bean, and actual vanilla bean pod. Stirring constantly, cook until mixture comes to a slight simmer just before a boil. Then take off heat and place lid on and let steep for 10 minutes.
In a large roasting pan place 5 (7oz) ramekins inside and put the kettle on to boil and preheat the oven to 325F/163C.
In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow. This will take a couple of minutes. Then mix in the pumpkin pie spice.
Remove vanilla bean pod from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle.
Once completely mixed pour the mixture evenly into ramekins. Place the pan on the oven rake and pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins.
Bake for 32-42 minutes, you want the center of the creme brulee's to be set but have a little bit jiggle, if you want to use an instant-read thermometer the internal temperature should be 170F/77C. Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack. Place in the fridge for at least 4 hours or overnight before serving.
When ready to serve sprinkle 1 tablespoon of sugar on top of each creme brulee swirling the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until the sugar has caramelized and hardened. You could add a sprinkling of ground cinnamon or pumpkin pie spice on top for extra flavor too!