1 hr 10 mins
This is so good, and a nice change from traditional pumpkin pie at the Thanksgiving feast. Try it - creme brulee is much easier than it looks. This was my son's first taste of REAL grown-up food. He finished mine, and then went for my husbands! So, I think you could say it is baby-friendly. Since this recipe used yolks and heavy cream, it will have a much softer texture than other custards.
My Private Note
Units: US | Metric
- 1Oven to 300 degrees F.
- 2Prepare a roasting pan that can comfortably hold the 4 ramekins.
- 3Heat the cream and spices together until scalding.
- 4Set aside to let steep for 15 minutes.
- 5Whisk the yolks, sugar and salt together.
- 6Temper the cream into the yolks: wrap a wet towel around the base of the bowl to hold it steady.
- 7Then slowly, slowly (fast dribble) pour the cream into the yolks whisking constantly and quickly so the yolks don't scramble.
- 8As the yolks heat up, you can add the cream faster.
- 9Whisk in the pumpkin.
- 10Strain the mixture through a very fine mesh strainer.
- 11Pour into the ramekins.
- 12Place the roasting pan with the ramekins in the oven, then pour boiling water in the pan (being careful not to get any in the custards) to come half-way up the sides of the custards.
- 13bake for 30-40 minutes, or until the edges are set but the very center is still jiggly.
- 14Let cool at room temperature about 20 minutes, then cover in plastic and chill overnight.
- 15When ready to serve, sprinkle the tops with the raw sugar and either use a torch to melt the sugar, or run under a preheated, very hot broiler until the sugar is melted and browned.
- 16Serve at once.
Browse Our Top Dessert Recipes
Nutritional Facts for Pumpkin Creme Brulee
Serving Size: 1 (185 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 628.9
- Calories from Fat 437
- Total Fat 48.5 g
- Saturated Fat 29.0 g
- Cholesterol 372.8 mg
- Sodium 92.2 mg
- Total Carbohydrate 46.1 g
- Dietary Fiber 0.0 g
- Sugars 41.9 g
- Protein 5.2 g