Pumpkin Creme Brulee

    Pumpkin Creme Brulee


    19 people made this

    This is a fantastic dinner-party worthy creme brulee with a delicate pumpkin flavour. Sure to impress!

    Serves: 12 

    • 4 cups (1 litre) thickened cream
    • 2 teaspoons vanilla essence
    • 16 egg yolks
    • 1/4 cup (55g) brown sugar
    • 3/4 cup (150g) white sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 1 cup cooked, pureed pumpkin
    • 1/4 cup (50g) white sugar

    Preparation:20min  ›  Cook:17min  ›  Extra time:4hours chilling  ›  Ready in:4hours37min 

    1. Preheat oven to 170 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 tray.
    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 grill to caramelize the sugar. It may take 2 to 3 minutes under the grill. Serve immediately.

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