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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 12 |
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Serve this delicious fall creme brulee in small pumpkins for fantastic presentation! Ingredients:
4 cups heavy cream |
2 teaspoons vanilla extract |
16 egg yolks |
1/4 cup brown sugar |
3/4 cup white sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1 cup canned pumpkin puree |
1/4 cup white sugar |
Directions:
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.
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