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Pumpkin Creme Brulee Recipe

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This recipe for Pumpkin Creme Brulee, by , is from Lissette's Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lissette Jaquez

Category:
Category:

Ingredients:  
Ingredients:  
8 mini pumpkins, about 4 inches
¾ cup sugar, divided
1 teaspoon cinnamon
5 egg yolks
1 ½ cups heavy cream
1 cinnamon stick
2 cloves
3 allspice berries
1 vanilla bean, split
1 cup pumpkin purée

Directions:
Directions:
1. Preheat oven to 350 degrees.
2. Remove stems from pumpkins and set aside for later; scoop out pumpkin insides. Mix 1 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle the insides of the cleaned pumpkins with the cinnamon sugar mix, wrap them each individually in aluminum foil and roast on a baking sheet for 30 minutes.
3. In a large heatproof bowl, whisk together the egg yolks with 1/2 cup of sugar.
4. In a medium saucepan, bring the cream, cinnamon stick, cloves, allspice and vanilla bean to a boil, then immediately remove from heat. Whisk the cream into the yolk mixture slowly, pouring through a sieve. Whisk in pumpkin puree.
5. Pour the mixture into the prepared pumpkins, then bake until centers are wobbly but set, 20 to 30 minutes.
6. Top each pumpkin with a thin layer of sugar and brulée with a torch until crisp and caramelized. Serve warm.

Number Of Servings:
Number Of Servings:
8

 

 

 

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