Pumpkin Creme Brulee

By KeyIngredient

Ingredients

• 2 cups Heavy Whipping Cream
• 2 cups Friendly Farms Pumpkin Spice Coffee Creamer*
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg*
• 1 teaspoon Pure Vanilla
• 1/4 teaspoon Cloves*
• 1/2 cup Brown Sugar
• 1 1/2 cups Sugar, divided
• 16 Large Eggs, yolks only
• 15 ounces 100% Pure Canned Pumpkin*
• Whipped Dairy Topping

Preparation

Step 1

Preheat oven to 325°.

1. In a medium saucepan, heat the cream, coffee creamer, cinnamon, nutmeg, vanilla, cloves, brown sugar and 1/2 cup granulated sugar.

2. Stir frequently to dissolve sugar. Bring to a boil, then immediately remove from heat. Set aside for 10 minutes.

3. In a large bowl, whisk the egg yolks until frothy.

4. Slowly whisk in cream mixture, then whisk in pumpkin puree.

5. Set 16 medium ovenproof ramekins in 13x9-inch baking pans. Divide the custard evenly between the 16 dishes.

6. Add boiling water to baking pan to come halfway up the sides of the ramekins.

7. Bake 40-55 minutes or until center is set yet still jiggles.

8. Remove from water bath, cool about 15 minutes. Refrigerate for 2-3 hours.

9. When ready to serve, remove from refrigerator and cover tops in remaining granulated sugar.

10. Caramelize sugar with a kitchen torch or place under hot broiler for 1-2 minutes.

11. Let cool 1 minute and top with whipped dairy topping.