Pumpkin Creme Brulee

Recipe by startnover
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • Arrange six 6-oz ramekins in a large metal baking dish.
  • In a medium sauce pan combine cream and sugars.
  • Bring to a bare simmer over medium heat stirring till sugars dissolve.
  • Remove from heat.
  • In a medium bowl whisk egg yolks till frothy and lemon colored.
  • Slowly add 3/4 c cream whisking constantly and then slowly adding the rest of the cream a little at a time to prevent the yolks from cooking.
  • Add vanilla, cinnamon, nutmeg and pumpkin.
  • Divide among the six ramekins.
  • Place pan in oven and then ad enough water to the pan to go 1/2 way up the sides of ramekins.
  • Bake just until centers are slightly set but not stiff, 45-55 minute.
  • Remove and refrigerate for at least 3 hours, but up to 24.
  • Sprinkle each ramekin with 1/2 tablespoon sugar; use a kitchen torch to carefully caramelize.
  • Prep time does not include chill time.
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