Amazing! But so is everything from this chef!!! Don't change a thing just follow and enjoy with guests! I actually mixed this all in a blender and just poured it into the ramikins!
OMG this is a great recipe I first tried the pumpkin custard at Cracker Barrel it was served with ginger snap cookies and a caramel mousse it was awesome well this recipe is much much better I made the cookies and the mousse really guys this is better then anything you can get in a resturant just a few extra steps and WOW give it a try instead of brulee add ginger snap cookies smashed up on top and caramel mousse yum.
Excellent alternative to pumpkin pie - it was delicious - I'd never made a brulee before so I followed the recipe exactly and it turned out great!
Excellent!!! I went a little lighter on the brulee layer as I wanted it to break a little easier for guests. A total hit at the party. DO TRY THIS ONE!!!
Su yummy! Not the exact same texture as your typical creme brulee but still delicious. I plan on making it for Thanksgiving.
Oh wow! Super delicious! I love this recipe!! As Chef John says right off the bat this does NOT have the same texture as a creme brulee so no one should be disappointed or lower their rating because of this but it does have its own wonderful creamy texture and a flavor that is amazing. Thanks Chef John - another winner!!
I will make this instead of pumpkin pie next Thanksgiving! Delish. I would HIGHLY recommend straining this mixture before filling the ramekins:)
I knew it would be like this but I missed the silky creamy custard of a true creme brulee. It was delicious don't get me wrong but the pumpkin texture just made it like a fancy crustless pie. Nothing to be done for that with this recipe and my kids thought the torch was the coolest thing ever...
Very easy to make although not as creamy as "regular" creme brulees. I used my broiler since I didn't have a working torch; the results didn't look as good but did not affect the taste.
The pumpkin puree ruins the texture of the Creme Brulee and using white sugar on the top absolutely does not work. I think I would just add pumpkin pie spice to a regular Creme Brulee to add a holiday flair.