"Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!" — Daryl
Watch video tips and tricks
canned pumpkin puree
Many thanks for this lovely recipe! Prior to whisking egg yolks with the sugars and spices, be sure to remove the 2 'strings' from each yolk or add step of straining it before pouring into ramekins. The hot cream should be added, about, 1 TB. at a time so yolks won't curdle. Lastly: a bain marie (water bath) is necessary for a creamy texture so, ramekins should be placed in a 1-1/2 inch deep baking dish, placed on oven rack and hot water poured into dish to a depth of 1/3 the ramekin. Be sure to check at 13 mins. - a knife inserted, about, 1/4" from center of ramekin should come out clean and this means it's done as they will continue to cook once removed from the oven. This recipe is, also, nice with the ramekins coated with caramelized sugar and served as creme caramel which is how I did it since my torch isn't usable. I topped with a TBsp. of whipped, unsweetened, heavy cream (the more cream, bacon or butter in a receipe - the better!). Plan to serve in the small squash shells for Thanksgiving.
I don't think I did anything wrong, but I had to bake these for about 30 minutes. They tasted okay, but not good enough to make again.
This is excellent, I followed the recipe, no changes needed! I love the idea of presenting this in small pumpkins, I'll try this in the fall!
Incredibly delicous! I poured it into baked sugar pumpkins so cute and yummy! I gave some to my meanest teacher it made her sweet! Lol
I just tried these and they came out perfect the first time, rarely do recipes go well the first time but this one did. I didn't have any cloves so I just doubled up on the cinnamon (I am a cinnamon fiend anyways). They were not really set after 15 minutes so I baked them for 10 extra minutes and it turned out great. Excellent recipe!!! Thanks.
Very nice recipe. I used the hot water bath and the texture was great. I like to top with brown sugar rather then white sugar, but I otherwise followed the recipe just as written.
I made the recipe for a cooking contest at work where we had to use pumpkin as a main ingredient. I did place 3rd and I didn't adjust the recipe at all. I love Creme Brulee it's my favorite desert. That being said the pumpkin taste was different, almost lacking some sort of spice. But it was good, just not amazing.
This makes a great Thanksgiving dessert - not the same old pumpkin pie. Only issue that I had: it took me about twice as long as stated in the recipe to get the brulee to set.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 318
Watch Chef John make the perfect holiday dessert.
Learn tricks for making perfect homemade pumpkin ice cream.
Learn how to make this classic seasonal treat--holiday pumpkin bread.