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    You are in: Home / Recipes / Pumpkin Creme Brulee Recipe
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    Pumpkin Creme Brulee

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 26, 2010

      Great brulee. I didn't have cream so used half and half. Turned out great.

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    • on October 13, 2010

      I made this for Thanksgiving, and found that I overwhisked the mixture in my enthusiasm to not cook the eggs. BEWARE! DON'T OVERWHISK! Or the mixture will be too fluffy and then will settle down as it cooks. I was thrilled to have SO much brulee when I was dividing it into my ramekins, so was able to "top" them up after the inevitable flop in the oven. They are creamy, and yummy, and very delightful. And so light that one may be able to convince themself that there are only a few calories in them. It is only a couple days after Thanksgiving, and I am making them again, only the pots they cook in will be slightly larger this time! 8-)

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    • on October 16, 2008

      I was just about to post the same recipe that I got from the chef at Chives restaurant. It's weird because it's the exact same recipe, down to every instruction. Which is good, because it is a good recipe. The taste is great and it makes a nice crust. It's hard to pass up using a torch in the kitchen. Thanks :)

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    • on May 06, 2007

      yum yum, I actually made this (gave Terry a day off) I love pumpkin. I could not resist using a torch. A definite make again Leanne

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    Nutritional Facts for Pumpkin Creme Brulee

    Serving Size: 1 (768 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 434.2
     
    Calories from Fat 274
    63%
    Total Fat 30.5 g
    46%
    Saturated Fat 18.1 g
    90%
    Cholesterol 251.3 mg
    83%
    Sodium 72.4 mg
    3%
    Total Carbohydrate 37.9 g
    12%
    Dietary Fiber 0.4 g
    1%
    Sugars 35.1 g
    140%
    Protein 4.3 g
    8%

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