Rating: 4.5 stars 4.5
22 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

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; carbohydrates 26g; fat 35.3g; cholesterol 381.8mg; sodium 91.5mg. Full Nutrition
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