Pumpkin Creme Brulee Recipe

Name: Pumpkin Creme Brulee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whipping cream or 2 cups half-and-half; 1 ½ tablespoons dark rum; ⅛ teaspoon salt; 5 large egg yolks; 1 cup canned solid-pack pumpkin; ⅓ cup sugar; 1 teaspoon cornstarch; ¼ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ⅛ teaspoon ground cloves; ⅛ teaspoon ground mace; ¾ cup sugar; 3 tablespoons water

Servings: persons

2 cups whipping cream or 2 cups half-and-half
1 ½ tablespoons dark rum
⅛ teaspoon salt
5 large egg yolks
1 cup canned solid-pack pumpkin
⅓ cup sugar
1 teaspoon cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground mace
¾ cup sugar
3 tablespoons water

1
For custard: Preheat oven to 350F Bring cream and rum to boil in heavy, medium saucepan; remove from heat and stir in salt.
2
Whisk egg yolks, pumpkin, sugar, cornstarch and spices in large bowl to blend; gradually whisk in hot cream mixture; strain; divide mixture among six 1/2 cup ramekins or custard cups.
3
Place ramekins in large baking pan; pour enough hot water into pan to come halfway up sides of ramekins; bake until custards are set, about 40 minutes; remove from water and cool completely; cover custards with plastic wrap and chill overnight (can be prepared up to 2 days ahead).
4
For topping: Cook sugar and water in heavy medium saucepan over low heat, stirring, until sugar dissolves; increase heat and boil without stirring until mixture turns golden brown, swirling pan occasionally, about 10 minutes; working quickly, pour enough caramel over 1 custard to almost cover top; tilt ramekin until caramel covers custard completely; repeat with remaining caramel and custards; cool completely; refrigerate atleast 1 hour before serving.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups whipping cream or 2 cups half-and-half, 1 ½ tablespoons dark rum, ⅛ teaspoon salt, 5 large egg yolks, and more.

Yes, Pumpkin Creme Brulee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Creme Brulee

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