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RECIPE
15 INGREDIENTS9 STEPS4HR

Pumpkin Creme Brulée

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A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Don’t wait for Thanksgiving to give this a try. The list of ingredients on this may seem long but that’s just because you’ll be adding lots of ground spices to the mix. If you don't have a kitchen blowtorch, broil 3 inches from heat 2 to 3 minutes to carmelize the sugar at the end.
4HR
Total Time
1HR
Active Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
3 cups
Whipping Cream
6
Large Eggs , separated
yolks only
1/2 cup
plus 2 Tbsp
1/2 cup
1 tsp
Pure Vanilla Extract
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/4 tsp
Ground Cloves
2 Tbsp
Brandy
or Cognac
(optional)
1/4 tsp
1/4 tsp
Freshly Ground Black Pepper
to taste
Whipped Cream
to taste
Ground Nutmeg

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Nutrition Per Serving

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CALORIES
484
FAT
37.5 g
PROTEIN
7.9 g
CARBS
29.0 g

Author's Notes

If you don't have a kitchen blowtorch, broil 3 inches from heat 2 to 3 minutes or until sugar caramelizes.

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (163 degrees C). Place eight 6-ounce ramekins or custard cups in a heavy-duty high-sided roasting pan.
Step 2
Heat Whipping Cream (3 cup) to just under a simmer in a medium saucepan over medium heat. Remove from heat.
Step 3
Combine the yolks of Large Egg (6), Granulated Sugar (1/2 cup), Canned Pumpkin Purée (1/2 cup), Pure Vanilla Extract (1 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Ginger (1/4 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Cloves (1/4 teaspoon), Brandy (2 tablespoon), Freshly Ground Black Pepper (1/4 teaspoon), and Kosher Salt (1/4 teaspoon) in a large mixing bowl, whisking together just until smooth.
Step 4
Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.
Step 5
Divide custard evenly among the ramekins. Fill the pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of the pan. Bake for 45-50 minutes or until custard is barely set and jiggles when shaken.
Step 6
Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.
Step 7
Remove from the refrigerator. Sprinkle surface of each custard evenly with remaining Granulated Sugar (8 tablespoon). Caramelize the sugar with a kitchen blowtorch, moving flame quickly back and forth across custard.
Step 8
Let cool 2-3 minutes before serving.
Step 9
Top with Whipped Cream (to taste) and Ground Nutmeg (to taste).

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Nutrition Per Serving
Calories
484
% Daily Value*
Fat
37.5 g
48%
Saturated Fat
22.5 g
112%
Trans Fat
1.1 g
--
Cholesterol
262.0 mg
87%
Carbohydrates
29.0 g
11%
Fiber
0.5 g
2%
Sugars
28.1 g
--
Protein
7.9 g
16%
Sodium
164.0 mg
7%
Vitamin D
1.5 µg
8%
Calcium
83.9 mg
6%
Iron
1.0 mg
6%
Potassium
119.1 mg
3%
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