This is the Pumpkin Crème Brûlée recipe.
- Prep: 15 min
- Cooking: 35 min - 40 min
- 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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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.
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.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 75 mg|
|Vitamin A:||163 %|
|Vitamin B12:||21 %|
|Vitamin D:||21 %|