It’s October guys! Man 2018 is freaking flying by! Typically October means all kinds of Pumpkin spice recipes, and Pumpkin this and pumpkin that. Well I am not going to do a million pumpkin recipes BUT I will do a couple REALLY good ones lol. That’s why this time I am making a Pumpkin Creme Brûlée! Yup I took that ever loved Creme Brûlée and made it Octobery.. is that a thing lol. This is a fun and different way to make both Creme Brûlée and with Pumpkin. Go ahead guys give this one a try it is a fun little dessert that you will totally fall in love with. When you do make it make sure to take a pic of it and post it to my Facebook page!
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Ingredients
- 3 Egg Yolks
- 1 Cup Heavy Cream
- 1 Cup Pumpkin Puree
- 1/2 Cup Brown Sugar
- 1/2 Cup Sugar
- 1/2 tsp. Pumpkin Pie Spice
- 1/4 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- Salt
Instructions
- Preheat oven to 325 degrees.
- In a medium bowl, whisk brown sugar and egg yolks. Slowly add heavy cream, whisking to combine. Add pumpkin, pumpkin pie spice, cinnamon, nutmeg, and salt; whisk until completely combined.
- Pour pumpkin mixture into each ramekin, filling about ½-¾ the way full.
- Add warm/hot water to baking dish, allowing water to come up about halfway up the side of the ramekins.
- Place into oven, bake for 35-40 minutes, or until just set. The mixture will jiggle a little, but will not be hard. Remove from oven, let cool a few minutes. Place ramekins into the fridge, and allow to sit for 2 to 4 hours.
- Remove from fridge and add an even layer of granulated sugar to the top of each ramekin, spreading carefully to take care all of the Pumpkin Crème brûlée is covered.
- Using a fire torch, heat your sugar until it’s melted and starting to crisp.
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