Pumpkin Pie Creme Brulee
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Brief Description
Canned pumpkin combined with eggs, brown sugar, vanilla and cream with pumpkin spice seasoning and baked for a delicious creamy dessert; topped with candied nuts. Leave time to chill for 4 hours before serving.
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Main Ingredient
pumpkin
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Category: Desserts
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Cuisine: American
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Prep Time: 310 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Candied Nuts recipe available here on Dish Dish.
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Posted By: mcarr
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Posted On: Sep 23, 2019
Number of Servings:
Ingredients:
- 2 1/2 cups - heavy cream
- 1/2 cups - canned pumpkin
- 6 - egg yolks
- 1/3 cups - packed brown sugar
- 2 teaspoons - vanilla
- 1 teaspoons - pumpkin pie spice (OR 1/2 tsp cinnamon plus 1/4 tsp ginger and 1/4 tsp cloves)
- 1/4 teaspoons - salt
- 2 tablespoons - granulated sugar
- - candied nuts or sugared pecans
Directions:
Preheat oven to 350° F. In a bowl, whisk together all ingredients except the granulated sugar and candied nuts.; mix until smooth.
Place six 6-oz. ramekins (small baking dishes) or custard cups in a 3-quart rectangle baking dish. Divide pumpkin mixture evenly among ramekins, and place baking dish on oven rack. Pour enough boiling water into dish to reach halfway up sides of ramekins.
Bake 35 minutes (if using shallow ramekins, check doneness about 5 minutes early) or until edges are set (centers will shake slightly). Remove ramekins from water and set out on a wire rack to cool.
Cover and chill 4 hours or overnight. Sprinkle tops of custards with granulated sugar, and use a kitchen torch to melt sugar by moving tip of flame across custards to form a crispy layer. Top with candied nuts and serve immediately.
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