Pumpkin Crème Brûlée

(0)

Rate this recipe.

Prep: 20Min.

Cook: 40Min.

Yield: 6 Servings

Calories: /serv

2 cups heavy cream

* 1 (14oz) can Eagle Brand® Sweetened Condensed Milk

* 5 large eggs yolks

* 1 cup pumpkin purée

* 1 tsp vanilla

* 1/2 tsp cinnamon

* dash of nutmeg

* 6 Tbsp Turbinado sugar for topping (1 Tbsp per dish)

NUTRITION INFORMATION

✓

In a saucepan, add heavy cream. Heat until very warm. Remove from heat. In a bowl, Add egg yolks and condensed milk and beat until both are incorporated.

✓

Slowly add 3/4 of the cream mixture to the yolks. Add the egg mixture to the remaining cream and whisk. Add the pumpkin purée, vanilla, and spices. Whisk until smooth. Strain the mixture.

✓

Heat oven to 325 degrees. Place six 6 ounce ramekins in a baking pan. Divide mixture between them. Pour boiling water in the baking pan until it reaches halfway up the ramekins.

✓

Bake for 25-30 minutes or until the center is just set. Remove from water bath and cool for 10 minutes. Refrigerate for 4 hours or overnight.

✓

Remove from refrigerator and let them sit on the counter for 10 minutes. Sprinkle 1 tablespoon of sugar over each custard. Place them on a baking tray and place them in a preheated oven set to broil to caramelize the tops.

✓

Recipe by our friend Monique @Peaches2peaches

NUTRITION INFORMATION

Pumpkin Crème Brûlée

Pumpkin Crème Brûlée

Ingredients

Instructions

Pumpkin Crème Brûlée

Pumpkin Crème Brûlée

Ingredients

Instructions

Related categories