Pumpkin Creme Brulée
This is the perfect pumpkin creme brulée to make if you're a beginner cook or need a simple and delicious recipe.
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Ingredients
- 3 cups full-fat half & half
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon*
- ½ cup pumpkin puree
- 6 large egg yolks
- ½ cup + 6 tablespoons granulated sugar, divided
Instructions
Prep:
- Preheat the oven to 350F. Place the ramekins in a large baking dish and fill with enough water to come halfway up the sides of the ramekins.
Make the custard mixture:
- In a medium saucepan, combine the half & half, vanilla, cinnamon, and pumpkin puree over medium heat.
- Add the egg yolks and ½ cup sugar to a medium bowl. Whisk until it turns into a smooth pale yellow paste. The sugar should be dissolved.
- Remove the saucepan from the heat and slowly whisk in the egg mixture. Whisk continuously until the mixture is smooth.
- Fill each ramekin up to the inner rim with the custard mixture; be careful not to overfill.
Bake:
- Place the ramekins in the baking dish and place it on the center shelf of the oven. Bake for 30 minutes or until the custard is set, but the middles jiggle.
Refrigerate:
- Remove the baking dish from the oven and allow the custards to reach room temperature before refrigerating for 2 hours or up to 3 days.
Make the sugary crust:
- To serve, spread 1 tablespoon of sugar over the top of each custard and use a blow torch to caramelize the sugar into a golden-brown crust. If you don’t have a kitchen torch, you can top them with whipped cream and a little dusting of cinnamon.
Notes
- You can use ½ teaspoon of pumpkin spice instead of the cinnamon in this recipe.
Nutrition
Serving: 1 serving | Calories: 201kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 200mg | Sodium: 128mg | Potassium: 308mg | Fiber: 1g | Sugar: 23g | Vitamin A: 3489IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 1mg
