Creme Brulee’ always sounds a bit intimidating but it is not!
We did a test run to see if this little recipe is Thanksgiving-worthy and it was a success!
With your mixer, combine the pumpkin, eggs, brown sugar and vanilla…
Heat cream on low heat until it begins to steam…
Now take a bit of the hot cream and add to the pumpkin mixture until all incorporated…
You’ll want to get your 8 –4oz. ramekins ready…
I love my little Palm Restaurant set that was a Christmas gift last year!
Set the ramekins in a large baking dish and pour in boiling water until it comes up to the middle of the ramekin…
Just look at these little beauties!!
Bake on 350 degrees for 45-50 minutes or until set…refrigerate 4 hours or overnight…
When you’re ready to serve,
Top with this beautiful turbinado sugar…
Use your kitchen torch to caramelize the sugar….
Or you can place it under your broiler…be careful not to burn…
Pumpkin Creme Brulee’ Recipe
- 1 cup heavy whipping cream
- 2 egg yolks
- 1/4 cup brown sugar
- 1/2 cup canned pumpkin
- 1 TBSP vanilla
- 1/2 cup turbinado sugar
Preheat oven to 350 degrees.
Bring a pot of water to a simmer to use for the water bath.
With your mixer, combine the egg yolks, brown sugar, pumpkin and vanilla.
Heat the cream in a small saucepan until it begins to steam.
Gradually pour cream into the pumpkin mixture 1/4 cup at a time.
Pour into ramekins and arrange them in a baking pan.
Place pan on oven rack and carefully pour boiling water in pan until water reaches half-way up the sides.
Bake 45-50 minutes or until set.
Remove from the water bath and allow to cool to room temperature.
Cover and refrigerate for 4 hours or overnight.
When ready to serve, top each ramekin evenly with turbinado sugar.
Caramelize with your kitchen torch or under your oven broiler.