Description
Discover the rich flavors of pumpkin crme brle a perfect fall dessert Treat yourself to this creamy delight that captures autumns essence
1 cup heavy cream1 cup pumpkin puree3/4 cup granulated sugar4 large egg yolks1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon saltOptional: 1/2 teaspoon gingerOptional: 1/4 cup maple syrupOptional: Dark chocolate shavings
Preheat the oven to 325°F (163°C).In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat before boiling.Whisk in the pumpkin puree, sugar, vanilla, cinnamon, nutmeg, and salt until combined.In a separate bowl, whisk the egg yolks until pale yellow. Gradually combine with the warm cream mixture.Strain the mixture through a fine-mesh sieve into a large bowl or directly into ramekins.Divide the custard evenly among ramekins, filling them about three-quarters full.Place ramekins in a baking dish and pour hot water into the dish halfway up the sides.Bake for 30 to 35 minutes until the edges are set with a slightly jiggly center.Let the ramekins cool to room temperature, then chill in the refrigerator for at least 2 hours (or overnight).Before serving, sprinkle sugar on top and caramelize with a kitchen torch or under the broiler. - Prep Time: 20 minutes
- hours: 2
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 320 calories
- Sugar: 25 g
- Fat: 20 g
- Saturated Fat: 20 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
