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!
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.