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Pumpkin Brule

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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

Details

Servings 8
Preparation time 25mins
Cooking time 55mins

Preparation

Step 1

· 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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