Pumpkin Creme Brûlée

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Start with heating the heavy cream in  a saucepan until it’s warm. Do not let the cream boil. It would be too hot at that point. In a bowl mix the egg yolks and the Eagle Brand Milk condensed milk. Slowing add in the warmed heavy cream, a little at a time so that the egg yolks will not start to cook. Continue to add the cream until all is mixed in. Add in the canned pureed pumpkin ( not canned pumpkin pie filling). Then add the rest if the ingredients, except the turbinado sugar. That will be used after the custards are baked.

Divide the mixture between 6 ramekins. Place the ramekins on a baking sheet. Then, create a water bath for them by adding water to the pan. It may be easier to add the water after you place the baking pan in a pre-heated oven so that the water does not spill as you transfer the tray. Bake for 25-30 minutes. Then allow the custards to cool also completely. Place them in the refrigerator for at least 4 hours or overnight. Overnight is the preferred method. The colder the custard is the better. And the longer refrigeration lets the set better.

The next day, remove the ramekins from the refrigerator and leave them on the counter for about 10 minutes. This will prevent any shattering of the ramekin when you place them under the broiler. Either remove all of the water from the baking pan or place the ramekins on another dry pan. Set the oven to bro, sprinkle one tablespoon of turbinado sugar on top of each custard and broil the tops of the custards until they are caramelized.

This is one dessert that your guests will surely love!

Try these other pumpkin desserts too:

Pumpkin Pecan Condensed Milk Bundt Cake

Pumpkin Creme Brûlée

Crème Brûlée is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. And this is the perfect Fall creme brulee recipe!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Dessert

Servings 6 servings

Ingredients

  

• 2 cups heavy cream
• 1 can Eagle Brand Milk condensed milk
• 5 large eggs yolks
• 1 cup pumpkin purée
• 1 tsp vanilla
• 1/2 tsp cinnamon
• dash of nutmeg
• 8 tbsp Turbinado sugar for topping (1 Tbsp per dish)

Instructions

 

• In a saucepan, add heavy cream. Heat until very warm. Remove from heat.

  In a bowl, Add egg yolks and condensed milk and beat until both are incorporated. Slowly add 3/4 of the cream mixture to the yolks. Add the egg mixture to the remaining cream and whisk. Add the pumpkin purée, vanilla, and spices. Whisk until smooth. Strain the mixture.

  Heat oven to 325 degrees. Place six 6 ounce ramekins in a baking pan. Divide mixture between them. Pour boiling water in the baking pan until it reaches half way up the ramekins. Bake for 25-30 minutes or until centers are just set. Remove from water bath and cool for 10 minutes. Refrigerate for 4 hours or overnight.

  Remove from refrigerator and let them sit on the counter for 10 minutes. Sprinkle 1 tablespoon of sugar over each custard. Place them on a baking tray and place them in a preheated oven set to broil to caramelize the tops.