Pumpkin Creme Brulee Recipe

Pumpkin Creme Brulee Recipe photo by Taste of Home

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"I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic." Tamara Leonard Merritt, Raleigh, North Carolina

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Pumpkin Creme Brulee Recipe

Prep: 20 min. Bake: 25 min. + chilling

Yield: 8 Servings

20 25 45

Ingredients

8 egg yolks
1/3 cup plus 1/2 cup sugar, divided
3 cups heavy whipping cream
3/4 cup canned pumpkin
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves

Directions

In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. Yield: 8 servings.

Nutritional Facts 1 serving equals 452 calories, 38 g fat (22 g saturated fat), 327 mg cholesterol, 43 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pumpkin Creme Brulee in Taste of Home October/November 2009, p29