Maple-Pumpkin Creme Brulee

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11 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 40 mins to 45 mins 350°F
  • Chill: 4 hrs to 8 hrs
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Maple-Pumpkin Creme Brulee
Ingredients
2
cups whipping cream
1
cup canned pumpkin
1/2
cup pure maple syrup
1/4
cup packed brown sugar
2
teaspoons vanilla
1/2
teaspoon ground cinnamon
1/2
teaspoon freshly grated nutmeg
Directions
  1. Preheat oven to 350 degrees F. In a large bowl combine egg yolks, cream, pumpkin, maple syrup, brown sugar, vanilla, cinnamon, and nutmeg; whisk until smooth. Spoon pumpkin mixture evenly into eight 6-ounce ramekins or custard cups.
  2. Place ramekins in a large roasting pan. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.
  3. Bake for 40 to 45 minutes or until edges are set (centers will shake slightly). Carefully remove ramekins from water; cool completely on a wire rack. Cover and chill for 4 to 8 hours.
  4. Before serving, let ramekins stand at room temperature for 20 minutes. Meanwhile, in a medium heavy skillet heat granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low and cook about 5 minutes or until all sugar melts and is golden, stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over custards. (If sugar hardens in the skillet, return to heat; stir until melted.) Serve immediately.
Nutrition Facts (Maple-Pumpkin Creme Brulee)
    Per serving:
  • 386 kcal cal.,
  • 27 g fat
  • (16 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 292 mg chol.,
  • 36 mg sodium,
  • 34 g carb.,
  • 1 g fiber,
  • 28 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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