Pumpkin Crème Brûlée
This is the Pumpkin Crème Brûlée recipe.
- Prep: 15 min
- Cooking: 35 min - 40 min
Ingredients
- 2/3 cup (160 mL) sugar
- 4 egg yolks
- 1 tsp (5 mL) vanilla extract
- 1 tsp (1 mL) ground cinnamon
- 1/4 tsp (1 mL) ground ginger
- of nutmeg
- 1 1/2 cups (375 mL) pumpkin purée
- 1 1/2 cups (375 mL) 35 % cream
- 2 tbsp (30 mL) cognac or brandy
- 2 tbsp (30 mL) sugar
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Preparation
Preheat oven to 325 °F (160 °C).
Beat sugar with yolks until creamy. Beat in vanilla extract, spices and pumpkin. Stir in cream and cognac and blend well.
Spoon pumpkin mixture evenly into 6 ramekins or custard cups. Tightly cover each with foil and place in an ovenproof dish. Pour enough boiling water into dish to come 1/3 of the way up sides of ramekins or custard cups. Bake 35 to 40 min until just set. Remove from heat. Remove foil and cool.
To serve:
Preheat broiler. Sprinkle each custard top with about 1 tsp (5 mL) sugar and place under broiler 1 to 2 min until sugar is melted and deep golden.
Tips
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Nutritional information
Per serving| Energy: | 363 Calories |
| Protein: | 4 g |
| Carbohydrate: | 33 g |
| Fat: | 24 g |
| Fibre: | 2 g |
| Sodium: | 29 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 7 % / 75 mg |
| Folate: | 12 % |
| Vitamin A: | 163 % |
| Vitamin B12: | 21 % |
| Vitamin D: | 21 % |
