Ingredients for Pumpkin Creme Brulee
- 1 cup Fresh Pumpkin Puree
- 1 Vanilla Bean, split & scraped
- 2 cups Heavy Cream
- 6 large Egg Yolks
- 3/4 cup Granulated Sugar
- 1 tablespoon Amaretto Liqueur
- 2 tablespoons Brown Sugar
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How to Make Pumpkin Creme Brulee
- Preheat oven to 300°F (150°C). Prepare pumpkin puree: steam or bake approximately 1 lb pumpkin flesh until tender.
- Puree the cooked pumpkin in a food processor until completely smooth. Set aside.
- Using a sharp knife, split a vanilla bean lengthwise and scrape out the seeds. Set aside.
- In a medium saucepan, combine 2 cups heavy cream and the vanilla bean seeds. Heat over medium heat, stirring occasionally, until the cream is just simmering.
- Remove from heat and let the cream infuse with vanilla for at least 10 minutes.
- In a large bowl, whisk together 6 large egg yolks and ¾ cup granulated sugar until pale and thick (about 3-4 minutes).
- Slowly drizzle the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Stir in 1 cup pumpkin puree and 1 tablespoon amaretto liqueur. Mix well.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Pour the custard into 4 (6-ounce) ramekins.
- Place the ramekins in a large baking dish.
- Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (bain-marie).
- Bake in the preheated oven for 30-40 minutes, or until the custards are just set but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 2 hours, or preferably overnight, before serving.
- Before serving, sprinkle approximately 2 tablespoons of brown sugar evenly over the top of each crème brûlée.
- Use a kitchen torch to caramelize the brown sugar until golden brown and slightly crisp.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
181g
Fat
186g
Carbs
17g
