Ingredients for Pumpkin Cognac Creme Brulee
- 2 cups heavy cream
- 6 large egg yolks
- 1/2 cup granulated sugar, 1/4 cup light brown sugar (packed), 6 teaspoons granulated sugar (for topping)
- 1 1/2 cups canned pumpkin puree
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 pinch fresh ground black pepper
- 1 teaspoon vanilla extract
- 2 tablespoons cognac
- 1 tablespoon cornstarch
- 1/2 cup whole milk
- 1 whole large egg
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How to Make Pumpkin Cognac Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium saucepan, whisk together the pumpkin puree, granulated sugar, brown sugar, cornstarch, and salt until smooth.
- Gradually whisk in the heavy cream and milk until well combined.
- In a separate bowl, whisk together the egg yolks and egg.
- Temper the egg mixture by slowly whisking in a small amount of the warm pumpkin mixture, then pour the tempered egg mixture into the remaining pumpkin mixture, whisking constantly.
- Stir in the vanilla extract and cognac (if using).
- Strain the custard through a fine-mesh sieve into a bowl.
- Pour the custard evenly into six 6-ounce ramekins.
- Place the ramekins in a large baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for 45-55 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool completely on a wire rack.
- Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, sprinkle each custard with 1 teaspoon of granulated sugar.
- Use a kitchen torch to caramelize the sugar until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
66g
Fat
109g
Carbs
6g
