Pumpkin Brulee recipe

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Ingredients

4 cups heavy cream
2 teaspoons vanilla extract
16 each egg yolks
¼ cup brown sugar
¾ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 cup canned pumpkin puree
¼ cup white sugar

Nutrition Info

435.6 calories
carbohydrate: 26 g
cholesterol: 381.8 mg
fat: 35.3 g
fiber: 1 g
protein: 5.5 g
saturatedFat: 20.4 g
servingSize: -
sodium: 91.5 mg
sugar: 22.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. 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.

  3. Bake in preheated oven until set, about 15 minutes, refrigerate for 4 to 6 hours.

  4. 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.

Recipe Yield

12 Servings

Recipe Note

Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!

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