• 7 Ratings

This pumpkin creme brulee recipe is the perfect twist for a delicious fall dessert. Maple, nutmeg and pumpkin are mixed together for the creamy custard, topped with the classic caramelized sugar. Creme Brulee has never tasted so good!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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

386 calories; 27 g total fat; 16 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 292 mg cholesterol; 36 mg sodium. 179 mg potassium; 34 g carbohydrates; 1 g fiber; 28 g sugar; 4 g protein; 0 g trans fatty acid; 57 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 1 mg iron;

Reviews

7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2