Pumpkin Brulee

Pumpkin Brulee

15
Daryl 0

"Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!"

Ingredients

4 h 37 m servings 436 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 382 mg
  • 127%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
  3. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
  4. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
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Reviews

15
  1. 19 Ratings

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Many thanks for this lovely recipe! Prior to whisking egg yolks with the sugars and spices, be sure to remove the 2 'strings' from each yolk or add step of straining it before pouring into ramek...

This is excellent, I followed the recipe, no changes needed! I love the idea of presenting this in small pumpkins, I'll try this in the fall!

Incredibly delicous! I poured it into baked sugar pumpkins so cute and yummy! I gave some to my meanest teacher it made her sweet! Lol

I just tried these and they came out perfect the first time, rarely do recipes go well the first time but this one did. I didn't have any cloves so I just doubled up on the cinnamon (I am a cinn...

I don't think I did anything wrong, but I had to bake these for about 30 minutes. They tasted okay, but not good enough to make again.

Very nice recipe. I used the hot water bath and the texture was great. I like to top with brown sugar rather then white sugar, but I otherwise followed the recipe just as written.

I made the recipe for a cooking contest at work where we had to use pumpkin as a main ingredient. I did place 3rd and I didn't adjust the recipe at all. I love Creme Brulee it's my favorite de...

This makes a great Thanksgiving dessert - not the same old pumpkin pie. Only issue that I had: it took me about twice as long as stated in the recipe to get the brulee to set.

This is rich, creamy, and pumpkiny. Absolutely wonderful! Will definitely make again.