Recipe for Pumpkin Creme Brulee


4 large eggs
1 1/2 cups heavy cream
1/2 cup canned pumpkin
1/4 cup sugar, plus more for sprinkling
1/4 teaspoon salt
1/2 teaspoon powdered ginger
1/2 teaspoon cinnamon

Preheat oven to 300. In a mixing bowl, whisk together eggs, cream, pumpkin, sugar, salt, ginger, and cinnamon.
Place six 6-ounce ramekins in a shallow roasting pan. Pour egg mixture into ramekins, filling to 1/2 inch from top.
Pour hot water into the pan to come halfway up the ramekins.
Bake until mixture is set, but still a little wobbly, about 1 hour.
Remove from pan, let cool for 1 hour, then refrigerate until well chilled...up to 24 hours.
To finish custards, preheat the broiler. Sprinkle about 1 teaspoon sugar over top of each ramekin. Run under the broiler until melted and carmelized...about 20 seconds. Watch carefully to prevent burning.
Serve at once.

6 servings
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