Waldo State Bank Blog

Thanksgiving Dessert Time!

Thanksgiving Dessert Time!

I can't believe I haven't tried this before.  Thanks to the Plymouth Community Ed and Rec for hosting a class where I overcame that fear.  I'd highly recommend to check out their website for upcoming classes.  It was a fun and educational time with family and friends!

Pumpkin Crème Brulee

A light and delicious addition to your Thanksgiving Dessert Table – 8 servings.

Ingredients -

  • 4 c Heavy Cream
  • 1 T Pumpkin Pie Spice
  • 2 t Vanilla
  • 8 Egg Yolks
  • 2/3 c Pumpkin Puree (canned or homemade)
  • 1 c Sugar


  • 1/2 c (or more as needed for an even coating) Extra Sugar for topping
  • Whipped Cream for Garnish

Instructions - Preheat oven to 300 degrees. Arrange 8 ramakins in one or two oven proof baking dishes, not touching leaving room in between for a hot water bath.

  1. In a medium saucepan heat the Cream, Pumpkin Pie Spice, and Vanilla until it almost comes to a boil. Remove from heat and let steep for 20 minutes.
  2. Whisk Egg Yolks, Pumpkin, Sugar until smooth
  3. Whisk together by slowly pouring the cream mixture into the pumpkin mixture, whisking continuously.
  4. Pour into ramakins.
  5. Place in oven and add hot water to the pan(s)
  6. Bake for 35 – 45 minutes or until custard is just set. It should be slightly jiggly.
  7. Remove pans from oven and ramakins from hot water bath.
  8. Cool for 15 minutes and then cover each ramekin with plastic wrap and place in fridge for a minimum of 2 hours
  9. Remove from Fridge. Top with a heaping tablespoon of sugar spread out evenly and use a blowtorch to caramelize or the broiler on high until browned.
  10. Refrigerate
  11. Garnish with Whipped Topping when ready to serve.


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