Skip to main content

Mansfield Magazine

Cookin' With Carol's Pumpkin Crème Brulee

Nov 17, 2016 05:55PM ● By Melanie Heisinger

Carol Ritchie shares with us another tasty holiday-themed recipe! Yum!

Pumpkin Crème Brulee

(Serves 8)

2 large eggs, lightly beaten
4 egg yolks, lightly beaten
½ cup canned pumpkin
1/3 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 cups whipping cream
4 tablespoons sugar for topping

Preheat oven to 300°F. Whisk eggs, egg yolks, pumpkin, 1/3 cup sugar, pumpkin pie spice and vanilla together in a bowl. Add cream, whisking until combined. Carefully pour mixture through a medium-mesh strainer into 8 small broiler-safe dishes (custard cups work well) to a depth of ¾-inch to 1-inch each. Place custard cups in a shallow baking pan (jelly roll pan) and fill pan with hot water to a depth of 1 inch. Bake for 45 minutes, or until a knife inserted into the center of the custard comes out clean. Allow custard to cool for 30 minutes at room temperature. Chill in the refrigerator for at least 2 hours. Sprinkle ½ tablespoon sugar evenly over the top of each custard. Place custard cups on a broiler safe pan and place in a cold over, 4 to 6 inches from the broiler. Start broiler and heat for 4 to 6 minutes, until sugar melts and become single caramelized masses of sugar on top of the custards. Remove crème brulee from oven and allow to cool for 5 to 10 minutes before serving. 

Like what you're reading? Subscribe to Mansfield Magazine's free newsletter to get regular updates

Embed this content on your website