What2Eat
Pumpkin Creme Brulee Recipe
FrenchDessertEggetarian

Pumpkin Creme Brulee Recipe

A eggetarian French recipe with -/2 heavy whipping cream, pumpkin puree, brown sugar (demerara sugar) - (light brown sugar. Ready in 40 min, serves 8.

Curated byLucas Dubois🇫🇷

Calories
490kcal
Estimated Cost
₹150-300
Carbs64g
Protein29g
Fats13g
Servings Scaler
8

Instructions

20 steps
  1. 1

    To begin making the Pumpkin Crème Brulee first preheat the oven to 160 deg C

    pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon)
  2. 2

    If you do not have the pumpkin spice mix handy, grind a mix of nutmeg, cinnamon, dried ginger powder in equal quantity and use 1/4 spoon of it

    pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon)
  3. 3

    Whisk the egg yolks and 1/3 cup sugar in a heat proof bowl, with the help of a hand mixer

    brown sugar (demerara sugar) - (light brown sugar(1/3 cup)egg yolks(4)tablespoons sugar - (light brown) for topping(9)
  4. 4

    Warm the cream in a heavy bottom pan/saucepan till the small bubbles just start appearing around the edge

    -/2 heavy whipping cream(1 cups)
  5. 5

    Add the pumpkin pie spice mix, stir and keep aside for 8-10 minutes to cool a bit

    pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon)
  6. 6

    Whisking continuously, gradually add the cream to the egg yolk mixture till it is fully incorporated

    -/2 heavy whipping cream(1 cups)
  7. 7

    Mix in the pumpkin puree

    pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon)
  8. 8

    Pour the mixture into about 8-9, 3 ounce (mini) ramekins (or 5-6 large ramekins)

  9. 9

    Place them on cake pan or a roasting pan

  10. 10

    Pour hot water in the pan till it comes halfway up the sides of the ramekins

  11. 11

    Bake for about 20-25 minutes till the custard is almost set but is still wobbly in the centre

  12. 12

    (Timing may change depending on the ramekin size and efficiency of the oven)Carefully take out the ramekins from the oven and from the pan

  13. 13

    Cool on a wire rack for 10-12 minutes

  14. 14

    Refrigerate for at least 2 hours or up to 2-3 days (when you are making the brulee in advance

  15. 15

    Remove the crème brulee from the refrigerator for about 10-15 minutes before serving

  16. 16

    Spread 1 tablespoon sugar on top of each custard filled ramekin

    brown sugar (demerara sugar) - (light brown sugar(1/3 cup)tablespoons sugar - (light brown) for topping(9)
  17. 17

    Using a blowtorch, melt and caramelise the sugar

    brown sugar (demerara sugar) - (light brown sugar(1/3 cup)tablespoons sugar - (light brown) for topping(9)
  18. 18

    You can alternatively broil the crème brulee in oven to caramelise the sugar

    brown sugar (demerara sugar) - (light brown sugar(1/3 cup)tablespoons sugar - (light brown) for topping(9)
  19. 19

    Keep the creme brulee aside for 5 minutes before serving to get the crunchy top layer

  20. 20

    Serve Pumpkin Creme Brulee Recipe after a meal of French Onion Soup Recipe, Cauliflower Au Gratin Recipe, or French Onion Chicken Recipe and baguette bread

    pumpkin puree(1/2 cup)pumpkin pie spice - (or a mix of nutmeg(1/4 teaspoon)

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