Pumpkin Creme Brulee

By ohioeggs  

November 10, 2016

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  • Yields: 6 Servings


3 egg yolks

1/2 cup brown sugar

1 cup heavy cream

1 cup pumpkin puree

1/2 tsp allspice

1/4 tsp cinnamon

1/4 tsp of nutmeg

ΒΌ tsp ginger

1 pinch of salt

1/2 cup white sugar


Preheat oven to 325 degrees.

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.