Pumpkin Creme Brulee
November 10, 2016
- Yields: 6 Servings
Whisk egg yolks, and brown sugar together, add heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, ginger and salt.
Fill 6, five-inch ramekins with pumpkin mixture about 1/2 inch from the top.
Place filled ramekins in baking dish and fill baking dish with enough hot water to reach halfway up the sides of the ramekins.
Bake 30-35 minutes or until set (middle doesn't jiggle) and then refrigerate until completely cool.
Sprinkle each brulee with about 1 tablespoon of sugar and heat with kitchen torch until sugar is melted and is crisp and dark brown.