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SideChef
Recipes
Pumpkin Creme Brulée
Recipe

15 INGREDIENTS • 9 STEPS • 4HRS

Pumpkin Creme Brulée

5.0
1 rating
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.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
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.
4HRS
Total Time
$2.85
Cost Per Serving
Ingredients
Servings
8
US / Metric
Whipping Cream
3 cups
Whipping Cream
Large Egg
6
Farmhouse Eggs® Large Brown Eggs, separated
yolks only
Granulated Sugar
1/2 cup
Granulated Sugar
plus 2 Tbsp
Canned Pumpkin Purée
1/2 cup
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Ground Cloves
1/4 tsp
Ground Cloves
Brandy
2 Tbsp
Brandy
or Cognac
optional
Kosher Salt
1/4 tsp
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Whipped Cream
to taste
Whipped Cream
Ground Nutmeg
to taste
Ground Nutmeg
Nutrition Per Serving
VIEW ALL
Calories
475
Fat
36.6 g
Protein
7.8 g
Carbs
28.9 g
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Pumpkin Creme Brulée
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

If you don't have a kitchen blowtorch, broil 3 inches from heat for 2 to 3 minutes or until sugar caramelizes.
Cooking InstructionsHide images
step 1
Preheat oven to 325 degrees F (160 degrees C). Place eight 6-ounce ramekins or custard cups in a heavy-duty high-sided roasting pan.
step 2
Heat Whipping Cream (3 cups) to just under a simmer in a medium saucepan over medium heat. Remove from heat.
step 2 Heat Whipping Cream (3 cups) to just under a simmer in a medium saucepan over medium heat. Remove from heat.
step 3
Combine the yolks of Farmhouse Eggs® Large Brown Eggs (6), Granulated Sugar (1/2 cup), Canned Pumpkin Purée (1/2 cup), Pure Vanilla Extract (1 tsp), Ground Cinnamon (1/2 tsp), Ground Ginger (1/4 tsp), Ground Nutmeg (1/4 tsp), Ground Cloves (1/4 tsp), {@10:}, Freshly Ground Black Pepper (1/4 tsp), and Kosher Salt (1/4 tsp) in a large mixing bowl, whisking together just until smooth.
step 3 Combine the yolks of Farmhouse Eggs® Large Brown Eggs (6), Granulated Sugar (1/2 cup), Canned Pumpkin Purée (1/2 cup), Pure Vanilla Extract (1 tsp), Ground Cinnamon (1/2 tsp), Ground Ginger (1/4 tsp), Ground Nutmeg (1/4 tsp), Ground Cloves (1/4 tsp), {@10:}, Freshly Ground Black Pepper (1/4 tsp), and Kosher Salt (1/4 tsp) 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 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 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 (1/2 cup). Caramelize the sugar with a kitchen blowtorch, moving flame quickly back and forth across custard.
step 7 Remove from the refrigerator. Sprinkle surface of each custard evenly with remaining Granulated Sugar (1/2 cup). 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 8 Let cool 2-3 minutes before serving.
step 9
Top with Whipped Cream (to taste) and Ground Nutmeg (to taste).
step 9 Top with Whipped Cream (to taste) and Ground Nutmeg (to taste).
Tags
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Gluten-Free
Date Night
Shellfish-Free
Fall
Vegetarian
Dessert
Pumpkin
Thanksgiving
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