Pumpkin Creme Brulee Recipe

Name: Pumpkin Creme Brulee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Custard:; 2 cups whipping cream or half and half; 1 1/2 tablespoons dark rum; 1/8 teaspoon salt; 5 large egg yolks; 1 cup canned soild pack pumpkin; 1/3 cup sugar; 1 teaspoon cornstarch; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground ginger; 1/8 teaspoon ground mace; Topping:; 3/4 cup sugar; 3 tablespoons water

Servings: persons

Custard:
2 cups whipping cream or half and half
1 1/2 tablespoons dark rum
1/8 teaspoon salt
5 large egg yolks
1 cup canned soild pack pumpkin
1/3 cup sugar
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground mace
Topping:
3/4 cup sugar
3 tablespoons water

1
For Custard:
2
Preheat oven to 350 degrees. Bring cream and rum to a boil in a heavy medium saucepan. Remove from heat. Stir in salt, 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 cups ramekins or custard cups. Place ramekins in large baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until custards are set about 40 minutes. Remove from water, cool completely. Cover custards with plastic wrap and chill overnight
3
For Topping:
4
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. refrigeratew at least 1 hour and up to 10 hours before serving.

1335

kcal

Calories

115

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 14 ingredients. The key ingredients include: Custard:, 2 cups whipping cream or half and half, 1 1/2 tablespoons dark rum, 1/8 teaspoon salt, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Creme Brulee

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