Pumpkin Crème Brulee

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 1/2 cup Brown sugar, packed
  • 1/4 tsp Cinnamon
  • 1/2 cup Granulated sugar
  • 1/4 tsp Nutmeg
  • 1/2 tsp Pumpkin pie spice or allspice
  • 1/8 tsp Salt

• Dairy

  • 1 cup Heavy cream

Found on myorganizedchaos.net

Description

Ingredients

• ½ cup packed brown sugar
• 3 egg yolks
• 1 cup heavy cream
• 1 cup pumpkin puree {not pumpkin pie filling}
• ½ tsp pumpkin pie spice or allspice
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp salt
• ½ cup granulated sugar {more or less depending}

Directions

• Preheat oven to 325 degrees. Arrange 4-6* ramekins inside of a baking dish {you may need 1 or 2 baking dishes depending on size of ramekins} and set aside In a medium bowl, whisk brown sugar and egg yolks. Slowly add heavy cream, whisking to combine. Add pumpkin, pumpkin pie spice, cinnamon, nutmeg, and salt; whisk until completely combined. Pour pumpkin mixture into each ramekin, filling about ½-¾ the way full. Add warm/hot water to baking dish, allowing water to come up about halfway up the side of the ramekins {do not put water inside the ramekins with pumpkin mixture}. Place into oven, bake for 35-40 minutes, or until just set. The mixture will jiggle a little, but will not be hard. Remove from oven, let cool a few minutes. Place ramekins into the fridge {careful, hot!}, and allow to sit for 4 hours {up to overnight}. Remove from fridge and add an even layer of granulated sugar to the top of each ramekin, spreading carefully to take care all of the Pumpkin Crème brûlée is covered. Using a fire torch, heat your sugar until it’s melted and starting to crisp. If you do not have a torch, you can place the Pumpkin Crème brûlée under the broiler for a few minutes until sugar is liquified and bubbling {watch carefully if using broiler}. Serve immediately or refrigerate and serve cold.