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Pumpkin Creme Brulee Recipe

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This recipe for Pumpkin Creme Brulee is from Lissette's Family Favorites 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:  
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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