Pumpkin Creme Brulee

Name: Pumpkin Creme Brulee
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 7
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters brown sugar; 3 egg yolks; 1 teaspoons ground allspice; 0 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 237 milliliters heavy cream; 237 milliliters pumpkin puree; 1 pinch salt; 118 milliliters white sugar

The recipe Pumpkin Creme Brulee is ready in approximately 2 hours and 45 minutes and is definitely a super gluten free and vegetarian option for lovers of Mediterranean food. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 7 servings with 270 calories, 2g of protein, and 15g of fat each. If you have heavy cream, pumpkin puree, sugar, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 325 degrees F (165 degrees C).

Equipment you will use

Oven

Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.

Ingredients you will need

Canned Pumpkin

Brown Sugar

Heavy Cream

Egg Yolk

Allspice

Cinnamon

Nutmeg

Salt

Equipment you will use

Whisk

Bowl

Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.

Ingredients you will need

Pumpkin

Equipment you will use

Ramekin

Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Ramekin

Bake in preheated oven until just set, 30 to 35 minutes.

Equipment you will use

Oven

Remove ramekins and refrigerate until completely cool, at least 2 hours.

Equipment you will use

Ramekin

Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

Ingredients you will need

Sugar