Pumpkin Crème Brûlée
This is one amazing way to serve a pumpkin-based dessert in Autumn. The flavors typify the season with exacting precision.
Author: Epicurus.com Kitchens
Recipe type: Dessert
Serves: 4 to 6
- 1 1/2 Cups heavy cream
- 1/2 Cup milk, whole
- 1/4 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 4 egg yolks
- 1/2 Cup plus extra granulated sugar, divided
- 1/3 Cup pumpkin purée
- 1/4 teaspoon pure vanilla extract
- In small, heavy saucepan, bring cream, milk, cinnamon and nutmeg to low boil; remove pan from heat and let stand for 5 minutes.
- In medium-sized bowl, whisk together egg yolks, 1/2 cup sugar, pumpkin purée and vanilla extract. Gently whisk in cream mixture until incorporated. Pour through fine strainer if desired.
- Pour mixture into custard cups or crème brûlée molds. Place molds in a water bath and add hot water to come halfway up sides of molds. Bake at 325 degrees F until softly set in center, about 15 minutes. Remove from water bath and let completely cool. Refrigerate, covered until ready to use.
- Just before service, sprinkle with thin, even layer of granulated sugar; melt and caramelize sugar under broiler or with blowtorch.
- Serve with fresh fruit or sugar cookies.