Pumpkin Creme Brulee

Name: Pumpkin Creme Brulee
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters canned pumpkin puree; 0 teaspoons cinnamon; 4 egg yolks; 1 pinch ginger; 118 milliliters granulated sugar; 1 pinch ground cloves; 355 milliliters heavy cream; 2 pinches nutmeg; 79 milliliters coarse sugar or raw sugar; 118 milliliters whole milk

The recipe Pumpkin Creme Brulee could satisfy your Mediterranean craving in about 4 hours and 15 minutes. One portion of this dish contains around 6g of protein, 39g of fat, and A mixture of pumpkin puree, coarse sugar, egg yolks, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar.

Ingredients you will need

Granulated Sugar

Egg Yolk

Cinnamon

Clove

Ginger

Nutmeg

Cream

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisking constantly, gradually pour in the hot cream mixture.

Ingredients you will need

Cream

Equipment you will use

Whisk

Whisk in the pumpkin puree.

Ingredients you will need

Canned Pumpkin

Equipment you will use

Whisk

Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.

Ingredients you will need

Water

Equipment you will use

Ramekin

Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.

Ingredients you will need

Custard

Shake

Equipment you will use

Oven

Frying Pan

Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.

Ingredients you will need

Custard

Water

Wrap