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Pumpkin Brulee

4

277 min

Pumpkin Brulee

Pumpkin Brulee Photo 1

Time

277 min

Serving

12 persons

Calories

436

Rating

4.00★ (22)

Cuisine

Author: Victoria Buriak
Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!

Ingredients

  • heavy cream: 4 cups
  • vanilla extract: 2 tsp
  • egg yolks: 16 piece
  • brown sugar: 0.25 cup
  • white sugar: 0.75 cup
  • ground cinnamon: 1 tsp
  • salt: 0.25 tsp
  • ground ginger: 0.25 tsp
  • ground cloves: 0.125 tsp
  • canned pumpkin puree: 1 cup
  • white sugar: 0.25 cup

Metric Conversion

Stages of cooking

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  1. Preheat oven to 325 degrees F (165 degrees C).
    Pumpkin Brulee Photo 2
  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.
    Pumpkin Brulee Photo 3
  3. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
    Pumpkin Brulee Photo 4
  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.
    Pumpkin Brulee Photo 5

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