Easy Pumpkin Creme Brûlée
A creamy pumpkin centre topped with a crunchy candy shell makes this creme brûlée a pumpkin-lover's delight. So easy!
- 3 egg yolks
- 1 cup pure pumpkin pureé (not pie filling)
- 1/2 cup brown sugar
- 1 cup heavy cream (also known as whipping cream or 35% cream)
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/4 cup white sugar for the topping (approx 1 tsp per ramekin)
Preparing your Pumpkin Mixture
In a medium size bowl, whisk together egg yolks and brown sugar.
Add in pumpkin puree and cream and continue to whisk until smooth.
Stir in the cinnamon, allspice, nutmeg and salt.
Pour mixture into ramekin dishes, leaving a little room at the top.
Place the baking dish into a 325º oven and bake for 35 minutes.
Creme brûlée is cooked when it jiggles slightly but the top looks baked. Some pumpkin juice may be visible around the edges of the ramekins.
Allow the ramekins to cool for 1/2 hour before transferring to fridge to chill for a minimum of 4 hours.
Torching your Pumpkin Creme Brûlée:
Remove ramekins from fridge just before serving and sprinkle each with 1 tsp of white sugar.
With a kitchen torch or a blow torch, heat the sugar until it turns a bubbly, dark brown.
Allow the sugar to cool and harden for about 5 minutes before serving.
Serving: 3oz | Calories: 169kcal | Carbohydrates: 18g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 45mg | Potassium: 88mg | Sugar: 16g | Vitamin A: 4240IU | Vitamin C: 1.2mg | Calcium: 39mg | Iron: 0.6mg