Mini Pumpkin Pie Brulees
photo by Puff Pastry
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
ingredients
- 3 egg yolks
- 1 cup canned pumpkin
- 1 cup heavy cream
- 1⁄2 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1⁄4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1⁄2 of a 17 . 3-ounce package Pepperidge Farm® Puff Pastry Sheets, thawed (1 sheet)
- 3 tablespoons granulated sugar
directions
- Heat the oven to 400°F. Spray 36 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray. Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice and salt in a medium bowl with a fork or whisk.
- Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut the pastry into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups. Spoon about 1 tablespoon pumpkin mixture into each pastry cup.
- Bake for 15 minutes or until the pastries are golden brown and the filling is set. Let the pastries cool in the pans on wire racks for 5 minutes. Remove the pastries and let cool completely on the wire racks.
- Place the oven rack in the upper third of the oven. Heat the oven to 450°F. Line 2 baking sheets with parchment paper. Create 18 (2-inch) circles of sugar on each baking sheet, using about 1/4 teaspoon sugar for each circle.
- Bake one baking sheet for 5 minutes or until the sugar circles are bubbly and a deep caramel color. Let the sugar circles cool completely on the baking sheet on a wire rack. Repeat with the remaining baking sheet. Using a small metal spatula, remove the sugar circles from the baking sheets. Press 1 sugar circle at an angle into the top of each pastry.
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