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Pumpkin Pie Creme Brulee

Pumpkin Pie Creme Brulee
Pumpkin Pie Creme Brulee might be just the Mediterranean recipe you are searching for. This recipe serves 10. One portion of this dish contains about 6g of protein, 47g of fat, and a total of 599 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up pecans, pumpkin puree, powdered ginger, and a few other things to make it today. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes.

Instructions

1
Preheat the oven to 300 degrees F. Make the crust: In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, 6 to 10 pulses.
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2
Add the melted butter and brown sugar and pulse to combine. Press the mixture into the bottoms and 1/2 inch up the sides of ten 6-ounce ramekins.
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3
Put the ramekins in a large baking dish or roasting pan and blind bake in the oven, 10 to 12 minutes.
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4
Remove and set aside to cool.
1
Combine 2 cups cream, the cinnamon, nutmeg and ginger in a saucepan over medium-high heat. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Bring to a boil and remove from the heat.
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2
Whisk the egg yolks with the granulated sugar in a bowl until the sugar is dissolved.
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3
Add the remaining 1 1/2 cups cream and the milk to the saucepan. Slowly whisk in the yolk mixture, then strain the custard through a sieve back into the bowl.
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4
Whisk in the pumpkin.
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5
Divide the pumpkin mixture among the ramekins.
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6
Pour hot water into the baking dish, about halfway up the sides of the ramekins.
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7
Bake until the custard is starting to set but is still a little wiggly in the middle, 55 minutes to 1 hour.
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8
Remove from the oven; remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate at least 6 hours or overnight.
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9
Lightly sprinkle the custard with turbinado sugar.
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10
Heat the sugar with a butane torch until caramelized. To get a thicker caramelized sugar crust, repeat, using just a light sprinkling of sugar each time.
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11
Let cool.
12
In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses.
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13
Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.
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DifficultyExpert
Ready In1 h, 55 m.
Servings10
Health Score4
CuisinesMediterraneanFrenchEuropean
Dish TypesSide Dish
OccasionsThanksgiving
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