Pumpkin and Brown-Sugar Crème Brûlée
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 3 cups heavy whipping cream
- 1/2 cup sugar
- 5 large egg yolks
- 1/4 teaspoon ground cardamom
- 1/2 cup (packed) golden brown sugar
- Carbohydrate 43 g(14%)
- Cholesterol 238 mg(79%)
- Fat 36 g(55%)
- Fiber 2 g(7%)
- Protein 4 g(8%)
- Saturated Fat 22 g(108%)
- Sodium 121 mg(5%)
- Calories 500
Preparation Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture. Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled. More info:This recipe can also be made using 3-inch-diameter ramekins with 1 1/4-inch-high sides. Bake for about 50 minutes.
Preparation Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture. Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled. More info:This recipe can also be made using 3-inch-diameter ramekins with 1 1/4-inch-high sides. Bake for about 50 minutes.
