I found myself with a partially used, ill-fated can of pumpkin. So instead of letting it go to waste, I made Pumpkin Creme Bruleé!
You might be wondering, has Ashley ever made creme bruleé before? And the answer is, without a doubt, no. This was most definitely an experiment.
And no, I don’t have a kitchen torch. But don’t let the lack of a kitchen torch scare you off from making creme bruleé. You can get a similar hardened sugar effect using the broil setting on your oven!
So I researched a few different Pumpkin Creme Bruleé recipes and what you see here is a compilation of them, as well as a bit of “winging it” with what I happened to have in my kitchen! So I suppose you could say I sort of created this recipe. And it was a fun and tasty adventure!
In any case, it is delicious and oh-so-delectable! So if you happen to have a partial used can of pumpkin leftover from last week, put it to good use and make some yummy Pumpkin Creme Bruleé!
Pumpkin Creme Bruleé
Yield: 4 servings
- 1/2 t vanilla extract
- 2 egg yolks
- 1/4 cup light brown sugar, packed
- 1/2 cup canned pumpkin
- 1/4 t pumpkin pie spice
- 1 cup heavy whipping cream
- 4 T granulated sugar
- Preheat oven to 300 degrees F.
- Put water on to boil.
- In a small bowl whisk together vanilla, egg yolks, brown sugar, pumpkin and pumpkin pie spice.
- Heat cream in small sauce pan until it starts to steam.
- Gradually pour heated cream into pumpkin mixture whisking quickly.
- Skim off any foam.
- Place ramekins in a 9×13 pan.
- Pour creme bruleé mixture into ramekins.
- Carefully pour boiling water into 9×13 pan until water level reached about half way up the ramekins.
- Cover with foil and poke a few holes in the foil to allow steam to vent.
- Cook for approximately 30-45 minutes or until creme bruleé is set and the middle doesn’t jiggle.
- When done, take out of oven and remove ramekins from water.
- Let cool for a bit then place in refrigerator for at least 3 hours or overnight.
- Top each ramekin with a one half to one tablespoon of granulated sugar evenly.
- Just before serving, use a culinary torch to bruleé the tops. If you would like a thicker layer, you can repeat this process a second time. If you do not have a culinary torch like me, set your oven to broil and place the ramekins on the top rack. Be careful to let the sugar caramelize but not burn, approximately 2-3 minutes.
- Serve immediately.
I hope you enjoy your Pumpkin Creme Bruleé as much as I did.
Yum. Yum. Super Yum.