Description
A delightful twist on a classic dessert recipe featuring pumpkin.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Additional sugar for caramelizing
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, whisk together the pumpkin puree, heavy cream, sugar, egg yolks, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Pour the mixture into ramekins, filling them about 3/4 full.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden brown.
Notes
- For a richer flavor, use brown sugar instead of white sugar.
- Make sure to let the custards cool completely before caramelizing the sugar.
- These can be made a day in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg
Keywords: Mini Crème Brûlée Pumpkin, Pumpkin Dessert, Crème Brûlée