Pumpkin Crème Brûlée
A delicious and classic dessert for holiday dinner parties…This classic creme brulee gets a wonderfully delicious seasonal twist with theaddition of pumpkin puree.
Ingredients
- 3 tbsp powdered sugar
- 4 large egg yolks
- 1 cup heavy cream
- ½ cup milk
- ½ cup pumpkin puree
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- 4 tsp granulated sugar
Instructions
- Preheat your oven to 300 0F.
- Arrange 8 crème brûlée ramekin dishes in a large baking dish.
- In a bowl, add powdered sugar and egg yolks and beat until aslightly thick mixture forms. Set aside.
- In a small pan, add cream and almond milk over medium-high heatand cook until just beginning to bubble, stirring frequently.
- Remove from the heat.
- Slowly, add the egg mixture into cream mixture, beatingcontinuously until well combined.
- Add pumpkin puree, vanilla extract, pumpkin pie spice and saltand beat until well combined.
- Transfer the mixture into the ramekins about ¾ full.
- Add cold water in the baking dish, about halfway of theramekins.
- Bake for about 30-40 minutes.
- Remove from oven and transfer the ramekins into therefrigerator for at least 4 hours.
- Just before serving, sprinkle the ramekins with granulatedsugar evenly.
- Holding a kitchen torch about 4-5-inch from top, caramelize theErythritol for about 2 minutes.
- Set the ramekins aside for about 8-10 minutes before serving.
Notes
To make perfect crème brûlée, remove the bubbles to get a smooth top on the custard.
Nutrition
Calories: 163kcalCarbohydrates: 8gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 127mgSodium: 92mgPotassium: 93mgFiber: 1gSugar: 7gVitamin A: 2968IUVitamin C: 1mgCalcium: 54mgIron: 1mg
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