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My review
Reduced-Sugar Pumpkin Creme Brulee
77
In The Raw
"Classic creme brulee gets a rich pumpkin twist with the help of pumpkin pie spice and a balance of both raw sugar and stevia."
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Ingredients
2 h 55 m servings 237Original recipe yields 6 servings (6 creme brulees)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F.
- In a medium bowl, whisk to combine yolks, sugar, and stevia.
- In a medium saucepan, bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.
- Strain mixture through a fine-mesh sieve into a large measuring cup.
- Divide mixture between six 6-ounce ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.
- Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.
- Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.
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12/6/2019
I made this as the direction said. Next time I'll doo all star. I like it a bit sweeter. Overall, this was a wonderful dessert. Definitely make it again.