Pumpkin Creme Brulee

Pumpkin Creme Brulee
Adapted from pinterest.com
Pumpkin Creme Brulee

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

Adapted from pinterest.com

Ingredients

  • 2

    cups cream

  • 1/4

    cup canned pumpkin puree

  • 1

    tsp pumpkin pie spice*

  • 1/2

    cup Crosby’s Fancy Molasses

  • 6

    egg yolks

  • Substitute 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg and 1/8 tsp ground cloves.

Directions

Directions: 1.Heat cream, pumpkin puree and pumpkin pie spice on the stove. Whisk molasses and egg yolks together, and add the heated cream to the egg molasses mixture. 2.Pour into 4 oz ramekins. 3.Place ramekins in a large pan and pour hot water half way up the ramekins and bake in a 300°F oven for 45 minutes.(The crème brulee should be solid but still jiggly like a belly.) 4.Cool for at least 4 hours in the refrigerator. 5.To Serve, sprinkle 1 Tbsp of demerara sugar on each brulee, ensure that the entire top is covered. Melt the sugar under the broiler, keeping a very close eye on the brulees, or use a kitchen torch.

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