Pumpkin Brulee

Pumpkin Brulee

15
Daryl 0

"Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!"
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Ingredients

4 h 37 m servings 436 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 382 mg
  • 127%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
  3. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
  4. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

Reviews

15
  1. 19 Ratings

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Most helpful positive review

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 ramek...

Most helpful critical review

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.

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 ramek...

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 cinn...

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.

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 de...

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.

This is rich, creamy, and pumpkiny. Absolutely wonderful! Will definitely make again.