Sweet Pumpkin Creme Brulee with Caramelized Bananas

By Texaschef11

Ingredients

• 1 (15 Oz.) Can Pumpkin Puree, not pumpkin pie filling
• 3 Egg Yolks
• 2 Eggs
• 1 1/2 cups Whipping Cream
• 1 1/2 tsp Grated Orange Peel
• 1/3 cup Sugar
• 1 Tbsp Honey
• 1 tsp Pure Vanilla Extract
• 1/8 tsp Ground Cloves
• Pinch Salt
• 1 Large Banana, peeled, cut into about 1/4" slices
• 2/3 cup Brown Sugar
• Mint Leaves, for garnish, if desired

Preparation

Step 1

Heat oven to 350 F degrees.

In a large bowl, add pumpkin puree, egg yolks and eggs; whisk until well combined. Add whipping cream, grated orange peel, sugar, honey, vanilla extract, ground cloves, and salt. Whisk ingredients until well combined.

Place 6 (6 oz.) round ramekins or custard cups in a 15x10 pan. Pour pumpkin mixture into ramekins to fill about halfway up. Pour hot water into pan until halfway up sides of ramekins. Bake 35-40 minutes, or until edges are set and center is slightly soft. Remove ramekins from pan; place on a wire rack to cool for about 10 minutes. Cover ramekins tightly with plastic wrap; refrigerate about 2 hours or until completely set.

For each crème brulee, top with 2-3 banana slices and sprinkle about 1 tablespoon sugar over bananas and crème brulee. Using a crème brulee torch, caramelize the sugar by holding the torch close to the bananas and surface of crème brulee. (Alternatively place in oven and broil about 5 inches from heat source until sugar is melted.) Serve warm. If desired, garnish with mint leaves.