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Emeril's Pumpkin Creme Brulee Recipe

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This recipe for Emeril's Pumpkin Creme Brulee is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c heavy cream
1/4 c light brown sugar
1/4 c sugar, plus 4 teaspoons
8 large egg yolks
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
1/8 tsp grated nutmeg
1 c mashed cooked pumpkin
Directions:
Directions:
Preheat the oven to 325º F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve. ©
Number Of Servings:
Number Of Servings:
yield 8
Preparation Time:
Preparation Time:
15 minutes Cook time 1 hr
Personal Notes:
Personal Notes:
Recipe Courtesy Emril Lagasse. Note from Melissa: This is a nice alternative to pumpkin pie during the holidays.

 

 

 

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