Pumpkin Creme Brulee
Maple Pumpkin Crème Brulee is sweet and creamy with a crunchy, caramel-y sugar top. And you don't need a torch to make it!
Ingredients
- 1/2 cup pumpkin puree
- 6 Tablespoons maple syrup
- 1 cup heavy cream
- 4 egg yolks
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 3 Tablespoons sugar for topping
- optional whipped cream, cinnamon sugar, pecans for garnish
Instructions
- Heat oven to 325°F. In 13x9-inch pan, place 6 ceramic ramekins.
- In small bowl, slightly beat egg yolks with wire whisk. Add remaining ingredients except topping sugar 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 while still on the oven shelf worked best. Refrigerate until chilled, approximately 2 hours.
- Sprinkle about 1 1/2 teaspoons of sugar over each chilled custard. Shake gently to distribute sugar evenly. Apply a kitchen torch until browned or place under pre-heated broiler one at a time 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.
Nutrition
Calories: 260kcalCarbohydrates: 23gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 174mgSodium: 19mgPotassium: 140mgFiber: 1gSugar: 20gVitamin A: 3934IUVitamin C: 1mgCalcium: 71mgIron: 1mg
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