Pumpkin Crème Brûlée With Fresh Ginger And Cinnamon

Name: Pumpkin Crème Brûlée With Fresh Ginger And Cinnamon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup pumpkin puree; 1/4 teaspoon ground cinnamon; 2 teaspoons finely grated fresh ginger root (use a microplane grater); 1 1/2 cups heavy cream; 1/2 cup whole milk; 5 large egg yolks; 1/3 cup organic sugar; 1 pinch sea salt; 2 tablespoons organic sugar for the caramelized crust; 6 4oz ramequins

Servings: persons

1
["Preheat oven to 300u00b0F.", "Place the pumpkin puree, ginger and cinnamon in a medium bowl. Whisk until well blended. Set aside.", "Heat the cream and milk in a medium saucepan over medium-high heat and bring to a boil. When the liquid has reached boiling point remove from heat and set aside.", "In the bowl of an electric mixer, whip the egg yolks, sugar and salt at high speed, until the mixture is very pale and ribbony, about 2 minutes. Reduce to low speed and slowly whisk the hot cream into the egg yolk mixture. Add the pumpkin puree and whisk until well blended. Skim the air bubbles off the top with a mesh spatula.", "Pour the custard into the molds, filling them 1/4"" from rim. Place the ramequins in a large baking pan and pour enough hot water in the pan to reach about 1/2? up the side of the ramequins. Cover pan with aluminum foil and bake for 20 to 25 minutes. The custards should be barely set and wobble when gently shaken. Do not overcook or the creme brulee will curdle (it would look like scrambled eggs... and if this should happen, unfortunately you'll have to make a new batch!). Carefully remove the pan from the oven, transfer custards to a cooling rack and let cool to room temperature. Refrigerate the custards for at least 4 hours.", "Cook's note: The custards can be prepared up to this point and refrigerated for up to 2 days.", "Sprinkle each custard with a little sugar. Hold a lit kitchen torch 4 inches from the sugar topping and move the flame evenly over the surface until a caramel crust has formed. Return to the refrigerator for 15 to 30 minutes before serving. (If the caramel crust is refrigerated for too long, it becomes soggy and loses its crunch!)"]

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3/4 cup pumpkin puree, 1/4 teaspoon ground cinnamon, 2 teaspoons finely grated fresh ginger root (use a microplane grater), 1 1/2 cups heavy cream, and more.

Yes, Pumpkin Crème Brûlée With Fresh Ginger And Cinnamon 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.

That's it — enjoy your meal!