Ingredients
12
12 servings
- •4 cups heavy cream
- •2 teaspoons vanilla extract
- •16 egg yolks
- •0.25 cup brown sugar
- •0.75 cup white sugar
- •1 teaspoon ground cinnamon
- •0.25 teaspoon salt
- •0.25 teaspoon ground ginger
- •0.125 teaspoon ground cloves
- •1 cup canned pumpkin puree
- •0.25 cup white sugar
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
- Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
- Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
Nutritional Facts
Per 12 servings
- Calories: 436
- Carbohydrate: 26g
- Fat: 35g
- Fiber: 1g
- Protein: 6g
- Sugar: 22g
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