Pumpkin Creme Brulee

By MaryEllen

Crème brûlée is so elegant and delicious, it makes a wonderful addition to a holiday menu. A creamy pumpkin custard is topped by a layer of crunchy caramel for a sophisticated — and memorable — alternative to pie.

Ingredients

• 2 cups heavy cream
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 4 large egg yolks
• 1/2 cup granulated sugar, plus 4 teaspoons
• 1 cup solid pumpkin puree

Details

Servings 1
Preparation time 5mins
Cooking time 60mins
Adapted from blog.bedbathandbeyond.com

Preparation

Step 1

Instructions

Pre-heat oven to 300 degrees F.


In a medium sauce pan, over medium low heat, mix the heavy cream, milk, vanilla extract, and ground cinnamon. Heat until small bubbles form, about 3 minutes (just before boiling).


In another bowl whisk together the egg yolks and 1/2 cup of sugar until well mixed and a light lemon color. Add a bit of the hot cream mixture to the yolks, and whisk again, repeating until the cream is all mixed into the egg yolks and sugar.


Whisk in the pumpkin puree and thoroughly combine with the egg mixture.


Place four 9-ounce oven-proof ramekins in a baking dish. Divide the custard between the four ramekins. Fill the baking dish with hot water half way up the sides of the ramekins to create a water bath. This will give the custard a smooth texture.


Place the baking pan in the pre-heated oven and cook for 50-55 minutes until the centers will just jiggle.


Allow the custards to cool at least one hour. Sprinkle each custard with 1 teaspoon of sugar. Using a brulee torch, gently brown the sugar until melted and crisp, or place ramekins under the broiler 1 inch from the top and broil for 1-2 minutes until the sugar melts. Watch carefully as sugar burns quickly!