1/2 Photos of Pumpkin Creme Brulee
Taken in a book from Marie-Josee Taillefer. The Creme Brulee with be good in the fridge for 1 week. When ready to serve, garnish with brown sugar and grill.
My Private Note
Units: US | Metric
- 1Preheat the oven at 300°F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside.
- 2With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside.
- 3Add the inside of the vanilla bean to the cream and heat in a casserole.
- 4When it begins to simmer, remove from the heat. Set aside.
- 5In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk.
- 6Drizzle the hot cream on the mixture of eggs (to not cook them).
- 7Add pumpkin puree and amaretto (almond liqueur) and stir.
- 8Strain and pour in 4 ramequins.
- 9Put the ramequins in a oven dish. Pour hot water in the dish, around the ramequins, until 2/3 of the height of the ramequins.
- 10Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish.
- 11Let cool and put in the fridge at least 2 hours before serving.
- 12When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee.
- 13Put in the oven at Broil unter the broiler. Until it is caramelized.
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Nutritional Facts for Pumpkin Creme Brulee
Serving Size: 1 (274 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 798.1
- Calories from Fat 568
- Total Fat 63.2 g
- Saturated Fat 37.2 g
- Cholesterol 535.8 mg
- Sodium 79.6 mg
- Total Carbohydrate 53.2 g
- Dietary Fiber 0.2 g
- Sugars 45.4 g
- Protein 8.4 g
The following items or measurements are not included: