Maple Pumpkin Creme Brulee is sweet and creamy with a crunchy, caramel-y sugar top. And you don’t need a torch to make it!
It’s fall! That means beautiful colors, falling leaves, haystacks and … Pumpkin Everything!
And thanks to Pete and Gerry’s Organic Eggs, the sponsors of this post, today it means Maple Pumpkin Creme Brulee.
I am always excited when I learn about new companies that support family farms and good farming practices. When I can’t buy eggs right off the farm, Pete and Gerry’s is exactly the kind of company I want to buy from.
First, they are USDA certified organic which means the hens eat organic feed (no GMO corn!) without pesticides, herbicides, and other nasties. The hens are antibiotic and hormone free and they are (really) free range. Yes unlike some “cage-free” hens whose outdoor access may a tiny rarely used door, their hens have real access and are even humane certified by an outside agency!
But best of all, the eggs are produced by small family farms! It’s like Pete and Gerry’s has done all the sourcing work for me!
Sound good? Then check out the giveaway at the bottom!
Crème Brulee Everything
With all of this goodness, I was happy to put these eggs into my new Maple Pumpkin Creme Brulee! And it was fun to create a new flavor again after a break from last year’s crème brulee binge. Yes, that time I made Vanilla, Irish Coffee and Lavender. How did I miss pumpkin?
Oh yeah, it was spring. But fall is perfect for Maple Pumpkin Creme Brulee’s creamy custard and crunchy sugar topping that tastes especially sweet and caramel-y atop the pumpkin. This recipe uses just the eggs yolks but go ahead and save the whites in the freezer (just be sure to label with the number of whites). They can be thawed later for angel food, or meringue–wouldn’t want to waste any part of those great eggs.
If you don’t have a crème brulee torch, you can finish these under the broiler. Just make sure your dishes are broiler safe and watch carefully. For detailed crème brulee directions, with lots of pictures, take a look at my vanilla crème brulee post here.
Yes, I think I said a year ago that I was going to get a torch, hmm—still using the broiler. Okay on the Christmas list now. But it’s not going to stop me from making this in the meantime!
And now for the giveaway…
This giveaway is for two coupons, each good for a carton of Pete and Gerry’s Eggs, and is sponsored by Pete and Gerry’s. It is open to mailing addresses in the US and closes on Nov 12, 2017 at midnight CST. To enter, leave a comment below telling me what you are using eggs for this season. For a second entry, subscribe to my new blog (A Year of Eating Locally) and leave a second comment on this post telling me you did. The winner will be picked randomly, contacted by email and have 24 hours to get back to me with mailing information or a new winner will be chosen.
- 1/2 cup pumpkin puree
- 6 T maple syrup
- 1 c heavy cream
- 4 egg yolks
- 1 t vanilla
- 1/2 t cinnamon
- couple tablespoons brown sugar for topping
- (optional) whipped cream, cinnamon sugar, pecans for garnish
- Heat oven to 325°F. In 13x9-inch pan, place 4 ceramic ramekins.
- In small bowl, slightly beat egg yolks with wire whisk. Add remaining ingredients and whisk until well blended. Strain into a pouring vessel, then pour evenly into ramekins.
- Carefully place pan with ramekins in oven. While in oven, pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
- Bake 25 to 40 minutes until the center of the custard is set but jiggly (it’s okay if sides are jiggly too as long as the center is set)
- Carefully transfer ramekins individually to cooling rack—I found that lifting each ramekin out with a hamburger turner worked best. Refrigerate until chilled, approximately 2 hours.
- Sprinkle about 1 1/2 teaspoons of brown sugar over each chilled custard. Place under pre-heated broiler to brown. Watch like a hawk to avoid burning (or fire).
- Refrigerate until rechilled, 1-2 hours.
- Garnish with whipped cream, cinnamon sugar and chopped pecans if desired.
- This recipe can be divided by four to create an individual serving. In case you want one all by yourself. Just sayin'
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