Pumpkin Crème Brûlée

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Pumpkin puree

• Refrigerated

  • 6 Egg yolks

• Baking & Spices

  • 2 tbsp Brown sugar, firmly packed light
  • 1/2 tsp Cinnamon
  • 1/3 cup Granulated sugar
  • 1/4 tsp Pumpkin pie spice
  • 1 Pinch Salt
  • 6 tbsp Superfine sugar
  • 1 tsp Vanilla extract

• Dairy

  • 2 cups Heavy cream

Found on pressurecookingtoday.com

Description

Ingredients

• 6 egg yolks
• 1/3 cup granulated sugar
• 2 tablespoons firmly packed light brown sugar
• 1/4 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• Pinch of salt
• 6 tablespoons superfine sugar

Directions

• Add 1 cup of water to the pressure cooking pot and place the trivet in the bottom.
• In a large mixing bowl with a pouring spout, whisk together egg yolks, granulated sugar, brown sugar, pumpkin puree, and vanilla.
• In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer.
• Whisking constantly, slowly pour the warmed cream mixture into the egg mixture whisking until well blended.
• Pour mixture into six custard cups, cover with foil, and place three on the trivet in pressure cooking pot. Add a second trivet and stack the remaining three cups.
• Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 15 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
• Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
• When ready to serve, sprinkle a tablespoon of sugar evenly over the top of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.