Pumpkin Crème Brûlée

November 22, 2013

Pumpkin-Creme-Brulee-1 205 x 205


3 c. Cream

1 c. Milk

2 tsp. Ground Cinnamon

1T. Ground Allspice

1/2 tsp. Ground Cloves

1 c. (8 ea.) Egg Yolks

2c. Sugar

1/2 c. Pumpkin


  1. In a saucepan combine cream, milk, spices and sugar.
  2. Bring up to a simmer slowly (just before a boil)
  3. Remove from heat and cover with plastic wrap to let spices steep in milk and cream.
  4. Slowly pour the yoks into the mix while whisking constantly.
  5. Whisk in pumpkin.
  6. Fill your ramekins almost to the top and bake in a 325 degree oven in a water bath for 40-50 minutes.
  7. The brulee will not be fully set, but jiggle slightly when it is done.  It will set further as it cools.
  8. When fully cool, sprinkle a heaping table spoon of granulated sugar on top and spread evenly.  Brulee the sugar using a culinary torch or the broiler setting on your oven until golden brown.  Garnish with a chewy molasses cookie and a scoop of your favorite fall ice cream flavor.