How To Make Pumpkin Brulee
Made with cream, egg yolks, cinnamon, and pumpkin puree, this pumpkin brulee gives you a rich spiced custard base topped with crisp caramelized sugar.
Serves:
Ingredients
- 4cupsheavy cream
- 2tspvanilla extract
- 16egg yolks
- ¼cupbrown sugar
- ¾cupwhite sugar,plus ¼ cup for topping
- 1tspcinnamon,ground
- ¼tspsalt
- ¼tspginger,ground
- ⅛tspcloves,ground
- 1cuppumpkin puree,canned
Instructions
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Preheat oven to 325 degrees F.
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Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer.
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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.
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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.
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Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
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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.
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Serve immediately.
Nutrition
- Calories: 400.96kcal
- Fat: 34.18g
- Saturated Fat: 20.02g
- Trans Fat: 0.00g
- Monounsaturated Fat: 10.59g
- Polyunsaturated Fat: 1.85g
- Carbohydrates: 20.26g
- Fiber: 0.72g
- Sugar: 18.49g
- Protein: 4.71g
- Cholesterol: 303.50mg
- Sodium: 89.36mg
- Calcium: 85.09mg
- Potassium: 127.77mg
- Iron: 0.85mg
- Vitamin A: 553.35µg
- Vitamin C: 1.34mg
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