Close
Tweet
Ingredients
| heavy whipping cream (fluid): 4 cups |
| vanilla extract: 2 tsp |
| eggs: 16 (yolks) |
| light brown sugar (packed): 1/4 cup |
| granulated sugar: 3/4 cup |
| ground cinnamon: 1 tsp |
| salt: 1/4 tsp |
| ground ginger: 1/4 tsp |
| ground cloves: 1/8 tsp |
| canned pumpkin: 1 cup |
| granulated sugar: 1/4 cup |
Pumpkin Brulee
Credit: AllRecipes
User rating:
"Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!"
-
Prep Time
20 min -
Cook Time
17 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
- Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
- Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.