Pumpkin Crème Brûlée
Crème Brûlée has always had the reputation for being a special occasion dessert, and the holidays are certainly special for my family. Every year, I love to treat my family to delicious and unique desserts that we remember for years to come. This Pumpkin Creme Brûlée has all the highlights of a classic Creme Brûlée: the smooth and silky custard texture and that famous hard sugar top, but with the addition of lovely warm and comforting pumpkin and spices to transform this classic dessert into a holiday tradition.
Make This Recipe
Ingredients
6 Eggland's Best eggs, large, yolks only at Room Temperature
1 Eggland's Best egg, large, room temperature
½ cup Granulated Sugar
1/2 tsp. Salt
3 cups Heavy Cream
1 Tblsp. Vanilla Extract
1 tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Cloves
½ tsp. Ground Ginger
1 ½ tsp. Freshly Grated Orange Zest
1 ½ cups Pumpkin Puree (one 15oz can)
1 tsp. Granulated Sugar for each of the tops
Preparation
- Preheat oven to 300°F.
- Place the heavy cream in a saucepot and cook on medium heat until simmering.
- While the cream is heating up, in a separate large bowl, add the egg yolks, whole egg, sugar, salt, vanilla, cinnamon, nutmeg, cloves, ginger, orange zest, and pumpkin puree and whisk until smooth.
- Once the cream is simmering, slowly pour it in a thin steady stream into the pumpkin mixture while constantly whisking. This brings the egg yolks up in temperature without cooking them.
- Once all the cream is added, divide the mixture amongst 8 4oz ramekins, place the ramekins in a deep roasting pan or sauté pan and pour very hot tap water in the pan until it reaches half-way up the sides of the ramekins. This is called a water bath and helps the crème Brûlée cook at an even temperature.
- Bake for 65-70 minutes, or until the crème brûlée is set. They should barely jiggle when you move them. Remove from the water bath and allow to cool at room temperature for 30 minutes before covering with plastic wrap and chilling in the refrigerator for a minimum of 4 hours.
- After the crème brûlée has chilled, put 1 Tsp of granulated sugar on top of each one, spreading it out into a thin, even layer. Use a blow torch, if you have one, to caramelize the sugar, or you can place them in the oven on the top rack and turn on the broiler on high for about 2-3 minutes. Keep an eye on them to make sure they don’t burn. Once the sugar is caramelized, let it cool for a minute and enjoy.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 8 |
|---|---|
| Calories | 275 |
| Fat | 21g |
| Saturated Fat | 12g |
| Cholesterol | 239mg |
| Sodium | 181mg |
| Carbohydrates | 19g |
| Dietary Fiber | 1g |
| Protein | 4g |