Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!
Ingredients
- heavy cream: 4 cups
- vanilla extract: 2 tsp
- egg yolks: 16 piece
- brown sugar: 0.25 cup
- white sugar: 0.75 cup
- ground cinnamon: 1 tsp
- salt: 0.25 tsp
- ground ginger: 0.25 tsp
- ground cloves: 0.125 tsp
- canned pumpkin puree: 1 cup
- white sugar: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C).
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Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
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Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
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Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
