Pumpkin Brule

Pumpkin Brule
Pumpkin Brule

PREP TIME

25

minutes

TOTAL TIME

55

minutes

SERVINGS

8

servings

PREP TIME

25

minutes

TOTAL TIME

55

minutes

SERVINGS

8

servings

Ingredients

  • 1

    · 1 quart heavy cream

  • 2

    · 2 tablespoons vanilla extract

  • 2

    · 2 teaspoons cinnamon

  • 2

    · 2 teaspoons allspice

  • · ½ cup granulated sugar

  • 6

    · 6 egg yolks, beaten

  • 1

    · 1 cup pumpkin purée

  • 1

    · 1 cup granulated sugar, or as needed for tops

Directions

· Preheat oven to 325 degrees F. · Combine heavy cream, vanilla, cinnamon and allspice in a pot and bring to a slight boil. Remove from heat as soon as mixture starts to come to a boil. · In a separate bowl, combine the egg yolks and sugar. · Slowly temper the hot liquid into the egg mixture while stirring constantly. · Whisk in the pumpkin purée. · Fill ramekins with mixture and place in a water bath. Cover baking dish with foil. · Bake in oven until just barely set, about 45 minutes. Mixture should be firm but still jiggles on top. · Remove from oven when set and chill for at least 1 hour in the refrigerator, or overnight for best results. · Cover the surface of each custard with about 2 tablespoons of sugar. Caramelize sugar with a torch.

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