Rating: 4.5 stars
41 Ratings
  • 5 star values: 32
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

This is a great seasonal twist on the restaurant classic. The texture is actually closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
7
Yield:
7 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

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

  • Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.

  • 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.

Nutrition Facts

269 calories; protein 2.3g; carbohydrates 34.2g; fat 14.6g; cholesterol 134.4mg; sodium 127.5mg. Full Nutrition
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