Pumpkin Creme Brulee

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“This is so good, and a nice change from traditional pumpkin pie at the Thanksgiving feast. Try it - creme brulee is much easier than it looks. This was my son's first taste of REAL grown-up food. He finished mine, and then went for my husbands! So, I think you could say it is baby-friendly. Since this recipe used yolks and heavy cream, it will have a much softer texture than other custards.”
1hr 10mins

Ingredients Nutrition


  1. Oven to 300 degrees F.
  2. Prepare a roasting pan that can comfortably hold the 4 ramekins.
  3. Heat the cream and spices together until scalding.
  4. Set aside to let steep for 15 minutes.
  5. Whisk the yolks, sugar and salt together.
  6. Temper the cream into the yolks: wrap a wet towel around the base of the bowl to hold it steady.
  7. Then slowly, slowly (fast dribble) pour the cream into the yolks whisking constantly and quickly so the yolks don't scramble.
  8. As the yolks heat up, you can add the cream faster.
  9. Whisk in the pumpkin.
  10. Strain the mixture through a very fine mesh strainer.
  11. Pour into the ramekins.
  12. Place the roasting pan with the ramekins in the oven, then pour boiling water in the pan (being careful not to get any in the custards) to come half-way up the sides of the custards.
  13. bake for 30-40 minutes, or until the edges are set but the very center is still jiggly.
  14. Let cool at room temperature about 20 minutes, then cover in plastic and chill overnight.
  15. When ready to serve, sprinkle the tops with the raw sugar and either use a torch to melt the sugar, or run under a preheated, very hot broiler until the sugar is melted and browned.
  16. Serve at once.

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