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Pumpkin and Brown Sugar Creme Brulee Recipe

Ingredients

How to make it

  • Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl.
  • Whisk in egg yolks and vanilla, then spices and salt.
  • Bring cream just to boil in medium saucepan.
  • Gradually whisk hot cream into pumpkin mixture.
  • Divide mixture among eight 5x1-inch ramekins.
  • Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins.
  • Bake until custards are just set in center, about 35 minutes.
  • Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead.
  • Cover and keep chilled.
  • Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin.
  • Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.)
  • Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead.
  • Keep chilled.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    All wonderful flavors of a great brulee thanks bunches high5
    Was this review helpful? Yes Flag

The Cook

blackcupcake CHIOS, GR

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