American · Dessert
Pumpkin Crème Brûlée
Pumpkin-spice custard baked low and slow, chilled, then finished with a torched sugar crust you crack with a spoon.
$1
15 minsPrep
35 minsCook
290 minsTotal
MediumLevel
Nutrition per serving
398Calories
5gProtein
33.3gFat
19.5gCarbs
17.6gSugar
0.3gFiber
33mgSodium
338mgChol
18.9gSat Fat
146mgPotassium
76mgCalcium
0.9mgIron
0.6mcgVitamin B12
2.3mgVitamin C
0gPolyol
0gAllulose
0.1gAlcohol
vegetarian
gluten-free
sweet-spot
halloween
hidden-gems
Instructions
1
Mix
whisk 3 egg yolks (48g) with the sugar, then the pumpkin, spices and vanilla, then the cream, until smooth. Strain.
2
Bake
pour into 2 ramekins in a tin of hot water and bake 35 minutes at 150C / 300F, until set with a gentle wobble.
3
Chill
cool, then chill at least 4 hours.
4
Brûlée
sprinkle the sugar evenly over each and torch until it melts into a deep amber crust. Rest 2 minutes to harden.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 113g113g heavy cream
- 33 egg yolks (48g)
- 22g22g granulated sugar
- 43g43g canned pumpkin purée
- 0.5g0.5g ground cinnamon
- 0.3g0.3g ground ginger (a large pinch or 1/8 tsp)
- 0.2g0.2g ground nutmeg (a large pinch or 1/8 tsp)
- 0.5g0.5g vanilla extract
- 8.5g8.5g granulated sugar, for the crust
