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

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    internetnut's Note:

    I have not tried this recipe. I got it from Tops courtesy of University of Illinois Extension.

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    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      In a small saucepan, heat milk to just below boiling, bubbles will form allover the surface (scalded milk is heated to 180 to 185).
    3. 3
      In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended.
    4. 4
      Gradually whisk in hot milk. Mix well until all ingredients are combined.
    5. 5
      Evenly divide pumpkin mixture among 12 6oz custard cups. Place cups in 2 9x13" baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.
    6. 6
      Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate.
    7. 7
      Just before serving,preheat oven broiler. Sprinkle 2 teaspoon sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch about 2" from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.

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    Nutritional Facts for Pumpkin Creme Brulee

    Serving Size: 1 (127 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 201.4
    Calories from Fat 64
    Total Fat 7.2 g
    Saturated Fat 3.8 g
    Cholesterol 104.3 mg
    Sodium 66.8 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 0.1 g
    Sugars 26.3 g
    Protein 4.8 g

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