| This recipe is liked by 0 person(s). |
Pumpkin Crème Brûlée
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| PREP TIME: 15 minutes / TOTAL TIME: 45 minutes + cooling/chilling times / SERVINGS: 8 | |
| 1½ c 1% | milk |
| ½ c | heavy cream |
| ⅓ c sugar + additional for sprinkling | |
| ¼ tsp | salt |
| 2 lg | eggs |
| 1 | egg yolk |
| ½ c | canned pumpkin |
| ½ tsp | pumpkin pie spice |
| ½ tsp | vanilla extract |
1. HEAT oven to 325°F.
2. COMBINE the milk, heavy cream, sugar, and salt in medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat and set aside.
3. WHISK the 2 large eggs, egg yolk, canned pumpkin, pumpkin pie spice, and vanilla extract in medium bowl until smooth. Whisk milk mixture into pumpkin mixture, pouring in slow, steady stream.
4. STRAIN through fine mesh strainer and divide among 8 ramekins (4 or 5 oz each). Set ramekins in 2 baking dishes and place in oven. Fill dishes with enough hot tap water to reach halfway up ramekins. Bake custards until set but slightly jiggly, 18 to 22 minutes.
5. REMOVE ramekins carefully from dishes and cool completely on rack. Chill until completely set. Sprinkle custards with additional sugar and broil on high (4" from heat) until golden, 5 to 6 minutes.
NUTRITION (per serving) 132 cal, 4 g pro, 12 g carb, 0 g fiber, 11 g sugars, 7.5 g fat, 4.5 g sat fat, 118 mg sodium
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe