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Pumpkin Spice Crème Brûlée

This surprising slow cooker dessert is simply delicious.
Pumpkin Spice Crème Brûlée
Time Inc. Books

Whether you go fancy or simple, this is one delicious dessert that no one expects to see coming out of a slow cooker!—Phyllis Good, author of Stock the Crock

30 Slow-Cooker Recipes That Aren’t Soup or Stew

Notes

Stock up on 3 or 4 cans of pure canned pumpkin in the autumn in case the store doesn’t have any when pumpkin is out  of season.

You can omit the last two steps. Instead, treat the brûlée as a less fussy custard and top it with fresh whipped cream or just serve it plain. It has great flavor—and it’s a surprising way to prepare brûlée, especially when the oven is full or the day is hot.

Ingredients

  • 3 large egg yolks
  • 2 large eggs
  • 2 Cups whipping cream
  • 1/2 Cup pureed pumpkin (canned is fine as long as it’s pure pumpkin)
  • 1 1/3 Cup sugar, divided
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon ground ginger
  • 1/4 Teaspoon ground cloves

Directions

Place the egg yolks and eggs in a good-size bowl. Beat them gently.

Slowly pour in the whipping cream, mixing it into the eggs as you pour.

Gradually add the pumpkin puree, stirring continually.

In a small bowl, stir together 1⁄3 cup sugar, cinnamon, ginger, and cloves. Stir those dry ingredients into the liquid mixture gradually.

Grease a 1 1⁄2- or 2-quart baking dish that fits into your 6- or 7-quart oval slow cooker crock. Fill the baking dish with the pumpkin mixture. Place it in the crock.

Pour water around the baking dish in the crock until it comes halfway up the sides of the dish. Be careful not to get any water in the filled dish.

Cover the cooker. Cook on Low 2 to 3 hours, or until the brûlée is set but not hard. It should be a little soft in the center.

Using oven mitts, remove the baking dish from the crock and set it on a wire rack to cool to room temperature.

Then cover and refrigerate for 2 to 8 hours.

Before serving, let the brûlée stand at room temperature for 30 minutes.

To caramelize the sugar for the topping, heat remaining 1 cup sugar in an 8-inch heavy skillet over medium-high until it begins to melt. Shake the skillet rather than stirring the sugar to heat it evenly. When the sugar starts to melt, reduce the heat to low. Cook it for 3 to 5 minutes more, or until it’s golden, stirring it as needed with a wooden spoon so it doesn’t burn.

Quickly drizzle the caramelized sugar over the brûlée. Serve it immediately.

Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House.

Nutritional Facts
Servings5
Calories Per Serving558
Total Fat34g53%
Sugar57gN/A
Saturated20g100%
Cholesterol291mg97%
Protein7g13%
Carbs59g20%
Vitamin A528µg59%
Vitamin B120.6µg9.5%
Vitamin B60.1mg5.7%
Vitamin C2mg3%
Vitamin D2µgN/A
Vitamin E2mg8%
Vitamin K7µg9%
Calcium104mg10%
Fiber1g4%
Folate (food)31µgN/A
Folate equivalent (total)31µg8%
Iron1mg6%
Magnesium17mg4%
Monounsaturated11gN/A
Niacin (B3)0.2mg1%
Phosphorus147mg21%
Polyunsaturated2gN/A
Potassium191mg5%
Riboflavin (B2)0.3mg17%
Sodium68mg3%
Sugars, added53gN/A
Zinc0.8mg5.4%