Pumpkin Crème Brûlée Recipe


Nutrition

Cal/Serving: 390
Daily Value: 19%
Servings: 8

Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat31g47%
Saturated18g92%
Trans0g0%
Carbs27g9%
Fiber2g7%
Sugars21g0%
Protein4g8%
Cholesterol215mg72%
Sodium111mg5%
Calcium93mg9%
Magnesium20mg5%
Potassium213mg6%
Iron1mg6%
Zinc1mg4%
Vitamin A9335IU187%
Vitamin C3mg5%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg11%
Niacin (B3)0mg1%
Vitamin B60mg4%
Folic Acid (B9)26µg6%
Vitamin B120µg6%
Vitamin D1µg0%
Vitamin E2mg8%
Vitamin K11µg14%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Courtesy of Chateau Coutet

This recipe was made by Sarah Scott, the chef and culinary consultant at Chateau Coutet. You can pair the dessert with the 2009 vintage coutet. Click here to find more pie and port pairings for Thanksgiving.
 

3
Ratings4

INGREDIENTS

  • One 15-ounce can pumpkin purée (or fresh, homemade pumpkin purée)
  • 3/4 cup sugar
  • 5 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 3 cups whipping cream
  • 1 1/2 brown sugar, sifted

DIRECTIONS

Preheat oven to 325 degrees.

Position a rack in the center of the oven.

Place 8 (6-ounce) shallow ramekins in 2 large baking pans and have a large pot of boiling water ready.

In a large bowl, whisk together the pumpkin purée and sugar. Whisk in the egg yolks and vanilla extract, then the spices and the salt.

Heat the cream in a medium saucepan over medium-high heat until it comes to a boil. Remove from the heat and slowly whisk cream into the pumpkin mixture until smooth. Divide among the 8 ramekins.

Place the baking pans in the oven, then carefully add enough boiling water to come halfway up the sides of the ramekins. (For ease, consider adding water to the baking pans before transferring them to the oven.)

Bake for 30 – 35 minutes, or until the center of the custards are slightly set. Remove from the oven to cooling racks. Cool for 30 minutes, then refrigerate until cold (at least 6 hours or overnight).

Prior to serving, sprinkle 1 tablespoon of the brown sugar evenly over the top of each crème brûlée. Place under a broiler until the sugar has caramelized to a rich golden brown, then refrigerate until the sugar hardens (20 - 60 minutes). Alternately, use a kitchen blowtorch to melt and caramelize the sugar.

Recipe Details

Servings: 8

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