Pumpkin Creme Brulee

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Pumpkin Creme Brulee

Ingredients:

  • 2 cups cream
  • ¼ cup canned pumpkin puree
  • 1 tsp pumpkin pie spice*
  • ½ cup fancy molasses
  • 6 egg yolks
  • *Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

  • 6 Tbsp demerara sugar (natural brown sugar) for caramelizing the top

Directions:

  1. Heat cream, pumpkin puree and pumpkin pie spice on the stove. Whisk molasses and egg yolks together, and add the heated cream to the egg molasses mixture.Pour into 4 oz ramekins.
  2. Place ramekins in a large pan and pour hot water half way up the ramekins and bake in a 300°F oven for 45 minutes.The crème brulee should be solid but still jiggly like a belly.
  3. Cool for at least 4 hours in the refrigerator.
  4. To Serve, sprinkle 1 Tbsp of demerara sugar on each brulee, ensure that the entire top is covered. Melt the sugar under the broiler, keeping a very close eye on the brulees, or use a kitchen torch.

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