Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!

Daryl

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Recipe Summary

prep:
20 mins
cook:
17 mins
additional:
4 hrs
total:
4 hrs 37 mins
Servings:
12
Yield:
12 Servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.

  • Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.

  • Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

Nutrition Facts

436 calories; protein 5.5g 11% DV; carbohydrates 26g 8% DV; fat 35.3g 54% DV; cholesterol 381.8mg 127% DV; sodium 91.5mg 4% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/19/2008
Many thanks for this lovely recipe! Prior to whisking egg yolks with the sugars and spices be sure to remove the 2 'strings' from each yolk or add step of straining it before pouring into ramekins. The hot cream should be added about 1 TB. at a time so yolks won't curdle. Lastly: a bain marie (water bath) is necessary for a creamy texture so ramekins should be placed in a 1-1/2 inch deep baking dish placed on oven rack and hot water poured into dish to a depth of 1/3 the ramekin. Be sure to check at 13 mins. - a knife inserted about 1/4" from center of ramekin should come out clean and this means it's done as they will continue to cook once removed from the oven. This recipe is also nice with the ramekins coated with caramelized sugar and served as creme caramel which is how I did it since my torch isn't usable. I topped with a TBsp. of whipped unsweetened heavy cream (the more cream bacon or butter in a receipe - the better!). Plan to serve in the small squash shells for Thanksgiving. Read More
(58)

Most helpful critical review

Rating: 3 stars
09/14/2009
I don't think I did anything wrong but I had to bake these for about 30 minutes. They tasted okay but not good enough to make again. Read More
(4)
21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/18/2008
Many thanks for this lovely recipe! Prior to whisking egg yolks with the sugars and spices be sure to remove the 2 'strings' from each yolk or add step of straining it before pouring into ramekins. The hot cream should be added about 1 TB. at a time so yolks won't curdle. Lastly: a bain marie (water bath) is necessary for a creamy texture so ramekins should be placed in a 1-1/2 inch deep baking dish placed on oven rack and hot water poured into dish to a depth of 1/3 the ramekin. Be sure to check at 13 mins. - a knife inserted about 1/4" from center of ramekin should come out clean and this means it's done as they will continue to cook once removed from the oven. This recipe is also nice with the ramekins coated with caramelized sugar and served as creme caramel which is how I did it since my torch isn't usable. I topped with a TBsp. of whipped unsweetened heavy cream (the more cream bacon or butter in a receipe - the better!). Plan to serve in the small squash shells for Thanksgiving. Read More
(58)
Rating: 5 stars
04/13/2008
This is excellent I followed the recipe no changes needed! I love the idea of presenting this in small pumpkins I'll try this in the fall! Read More
(15)
Rating: 5 stars
12/13/2008
Incredibly delicous! I poured it into baked sugar pumpkins so cute and yummy! I gave some to my meanest teacher it made her sweet! Lol Read More
(13)
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Rating: 3 stars
09/14/2009
I don't think I did anything wrong but I had to bake these for about 30 minutes. They tasted okay but not good enough to make again. Read More
(4)
Rating: 5 stars
11/29/2008
Very nice recipe. I used the hot water bath and the texture was great. I like to top with brown sugar rather then white sugar but I otherwise followed the recipe just as written. Read More
(4)
Rating: 5 stars
09/30/2011
I just tried these and they came out perfect the first time rarely do recipes go well the first time but this one did. I didn't have any cloves so I just doubled up on the cinnamon (I am a cinnamon fiend anyways). They were not really set after 15 minutes so I baked them for 10 extra minutes and it turned out great. Excellent recipe!!! Thanks. Read More
(4)
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Rating: 5 stars
11/29/2008
Delicious and makes an excellent presentation - great for special guests! Read More
(3)
Rating: 4 stars
10/23/2008
Tasted great - basically just like pumpkin pie and even had the same consistency of pumpkin pie. I couldn't find mini pumpkins that would fit my ramekins. Read More
(3)
Rating: 5 stars
11/25/2011
This makes a great Thanksgiving dessert - not the same old pumpkin pie. Only issue that I had: it took me about twice as long as stated in the recipe to get the brulee to set. Read More
(3)