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Pumpkin Creme Brulee
By Mirj on September 20, 2002
6 Reviews
- Prep Time: 10 mins
- Total Time: 30 mins
- Servings: 6
About This Recipe
"I've been in pumpkin mode lately, and this is one of my latest discoveries. You need ramekins for this, but I have also done this in a round Pyrex dish."
Ingredients
- 1 1/4 cups whipping cream
- 1/2 vanilla beans, split or 1 teaspoon vanilla extract
- 5 egg yolks
- 6 tablespoons sugar
- 1 teaspoon grated nutmeg
- 1/2 cup solid pack pumpkin
- 2 tablespoons orange liqueur
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
Directions
- Preheat oven to 350°F.
- Bring the cream to boil in heavy saucepan.
- Remove from heat.
- Add the vanilla bean.
- Let stand 20 minutes, then discard the vanilla bean.
- Alternatively, add the vanilla extract to the whipping cream and set aside.
- Whisk together the yolks, 6 tablespoons sugar and nutmeg.
- Add the pumpkin and orange liqueur and mix until smooth.
- Whisk in the cream mixture.
- Divide custard among 6 1/2 cup ramekins.
- Arrange ramekins in heavy large baking pan.
- Add enough hot water to pan to come halfway up the sides of ramekins.
- Bake until sides are set but centers move slightly when shaken, about 20 minutes.
- Remove from water bath and cool.
- Refrigerate one hour.
- Preheat broiler.
- Sift brown sugar and cinnamon into a small bowl.
- Sprinkle over custards.
- Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds.
- Serve immediately.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (94 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 300.8
- Calories from Fat 196
- 65%
- Amount Per Serving
- %
- Total Fat 21.8g
- 33%
- Saturated Fat 12.7g
- 63%
- Cholesterol 206.2mg
- 68%
- Sugars 21.8 g
- Sodium 27.8mg
- 1%
- Total Carbohydrate 24.4g
- 8%
- Dietary Fiber 0.2g
- 1%
- Sugars 21.8 g
- 87%
- Protein 3.1g
- 6%
Reviews
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"WOW, this was easy to make and a big hit for our Canadian Thanksgiving dinner. A nice, light change from the usual heavy fare at this time."
By buffiern on November 01, 2002 | 29941
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"Everyone loved this at Thanksgiving. It was very easy to make. The next time I make this recipe, I'll use a torch or a salamander to carmelize the sugar. I almost burned the sugar using my broiler."
By brianl on November 29, 2003 | 77422
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"This was delicious. It was my first creme' brulee and it was perfect.I doubled the recipe to serve in larger ramekins, and left out the orange liqeur. I will definately make again. Thanks!!!!"
By Retro Kali on November 02, 2011 | 1263067
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"I didn't have orange liquor, but I had an orange and some brandy, so I put the zest in the brandy, heated it in the micro for 15 sec and put the lid on to steep. Strained out the zest and put in my "orange liquor" added a nice touch. This was really a trouble free dish."
By cookincancerian on October 18, 2007 | 500127
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"This was my first attempt at making Creme Burlee -- and I definitely picked the right recipe! I had to place them under the broiler since I don't have a torch. I think I'll be purchasing one -- I'm sure I can get the top a little more even if I could carmelize the top by hand (and see exactly what is happening). I'm so thrilled to have this recipe. I followed the directions exactly -- they were so well written (which sure if helpful when you are doing something for the fist time). Thank you, thank you!"
By Bobbie on May 29, 2007 | 422633
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"tasted just like what I had at the 4 seasons in Chicago! I omitted the liquor ( I was all out) and used a combination of pumpkin pie spice and nutmeg (1 tsp pie spice 1/4 tsp nutmeg) I won't serve pumpkin pie any more-this was so much better!"
By susan lesser on October 25, 2006 | 327335
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