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Pumpkin Pie Creme Brulee (Guy Fieri) Recipe

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Pumpkin Pie Creme Brulee (Guy Fieri)
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Ingredients
16
Count
Nutrition
660
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 300 degrees F.
  2. Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.
  3. In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat.
  4. In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
  5. Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.
  6. Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.
  7. Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.
  8. *Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan. Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove and cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Refer to recipe for caramelizing sugar on top after it has cooled completely.
  9. Butter Cracker and Pecan Crust:
  10. In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 659.6 Kcal (2762 kJ)
Calories from fat 446.58 Kcal
% Daily Value*
Total Fat 49.62g 76%
Cholesterol 254.99mg 85%
Sodium 317.54mg 13%
Potassium 281.78mg 6%
Total Carbs 45.83g 15%
Sugars 25.89g 104%
Dietary Fiber 2.68g 11%
Protein 12.75g 25%
Vitamin C 1.3mg 2%
Vitamin A 0.1mg 3%
Iron 2.2mg 12%
Calcium 148.5mg 15%
Amount Per 100 g
Calories 265.68 Kcal (1112 kJ)
Calories from fat 179.88 Kcal
% Daily Value*
Total Fat 19.99g 76%
Cholesterol 102.71mg 85%
Sodium 127.9mg 13%
Potassium 113.5mg 6%
Total Carbs 18.46g 15%
Sugars 10.43g 104%
Dietary Fiber 1.08g 11%
Protein 5.14g 25%
Vitamin C 0.5mg 2%
Iron 0.9mg 12%
Calcium 59.8mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.8
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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