1 hr 30 mins
1 hr 30 mins
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Units: US | Metric
- 1Make the sugar: preheat oven to 250°; combine the sugars, mixing well; spread on a baking sheet and dry in the oven for about 1 hour.
- 2Transfer to a blender and process to a fine powder; set aside, covered, and store in a cool dry place at room temperature for up to a week.
- 3Make the brulee: Preheat the oven to 350°.
- 4In a saucepan, combine the milk, cream, sugar, cinnamon, allspice, cloves, and nutmeg over medium heat until hot but not boiling.
- 5Remove from heat and set aside to cool slightly; cover and refrigerate for about 30 minutes.
- 6Remove the cinnamon stick.
- 7Whisk in the egg yolks, mixing until smooth.
- 8Add in the pumpkin puree, whisking until well blended; strain the custard through a fine-mesh sieve into a bowl.
- 9Pour the custard into eight 4 ounce ramekins.
- 10Set the ramekins in a shallow roasting pan or baking pan and put in the oven.
- 11Pour enough hot water into the pan to come halfway up the sides of the ramekins.
- 12Bake for 25-30 minutes, until the custards are set around the edges but still a little shaky in the center.
- 13Carefully remove pan from oven; remove ramekins from the water bath and let the custards cool to room temperature.
- 14Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- 15Preheat the broiler, or use a small propane torch designed for kitchen use.
- 16Remove plastic wrap and sprinkle each custard with brulee sugar.
- 17Broil for 30-60 seconds, until the sugar caramelizes, or hold the torch over the sugar to caramelize it.
- 18Serve immediately.
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Nutritional Facts for Pumpkin Creme Brulee
Serving Size: 1 (218 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 527.6
- Calories from Fat 264
- Total Fat 29.4 g
- Saturated Fat 16.9 g
- Cholesterol 326.0 mg
- Sodium 128.0 mg
- Total Carbohydrate 62.2 g
- Dietary Fiber 0.7 g
- Sugars 55.6 g
- Protein 6.5 g