Ingredients
- 2 cups heavy cream
- 1/4 cup light brown sugar
- 1/4 cup sugar, plus 4 teaspoons
- 8 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1 cup mashed cooked pumpkin
Directions
Preheat the oven to 325 degrees F.
Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.
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By Mrs.R.
cocoa, FL
on May 21, 2012
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Absolutely delicious! Easier than I thought it would be. The consistency was perfect and the spices were not over powering. Definitely a great alternative for pumpkin pie during Thanksgiving.
By sweetmother
on November 01, 2011
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Made this for a dinner party we had last Saturday and it was awesome. It was so creamy and silky in texture with just the right amount of pumpkin flavor. Clearly not low calorie but what creme brulee is. It a nice treat for a special occasion. I made it just as the recipe stated however mine did cook much quicker then the recipe stated. I peaked in the oven after about 30 minutes just to check on it since I have never made it before and I am glad I did because it was done. Not sure why it cooked so much quicker as I did divide it among 8, 1/2 cup ramekins as stated. Oh well, no biggie, but if you make it maybe check it after about 30 minutes just to be sure you don't over cook it. Truly delicious and I am contemplating adding it to the list of Thanksgiving desserts I am making this year as a nice change of pace.
By sheryl1lyn
Moses Lake, WA
on December 29, 2010
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This was a pretty good recipe that I made for the out of town in-laws that came to visit. It was a huge hit, but it did seem a little rich and really sweet! But overall a pretty good recipe!
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