Pumpkin Creme Brulee

The second recipe in my ELEVATED HOLIDAY DESSERTS” Series

Pumpkin Creme Brulee

  • KitchenAid Stand Mixer
  • Ramekins
  • 1 1/2 cups Heavy cream
  • 1/2 cup Half & Half
  • 6 Egg yolks
  • 1/2 cup Cooked Pumpkin Puree (canned)
  • 1/4 cup Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Clove
  • 1/4 tsp Nutmeg
  • Fresh mint for garnish (optional)

  1. Preheat oven to 325 degrees; Place oven rack on bottom of your oven

  2. Place cream and half & half into a large glass bowl, microwave for 90 seconds to heat

  3. Add the remaining ingredients and mix well

  4. Pour into individual ramekins and place in water bath

  5. Bake for 35-40 minutes until centers have set

  6. Remove from oven, remove from water bath and cool on counter

  7. Place in fridge over night or for a minimum 6 hours to chill

  8. When going to serve, place two tablespoons of sugar on each ramekin and torch, using a blowtorch to carmalize the sugar. DO NOT touch the sugar, it is extremely hot and will burn your fingers.

  9. Let caramel set for 5 minutes to harden

  10. Garnish with a sprig of fresh mint and serve

Dessert