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Pumpkin Creme Brulee

Total Time

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

Makes

8 servings

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
Pumpkin Creme Brulee Recipe photo by Taste of Home
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Ingredients

  • 8 large 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

  1. 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.
  2. 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.
  3. If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
  4. 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.

Nutrition Facts

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

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