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.
- 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.
- 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.
- Whisk Egg Yolks, Pumpkin, Sugar until smooth
- Whisk together by slowly pouring the cream mixture into the pumpkin mixture, whisking continuously.
- Pour into ramakins.
- Place in oven and add hot water to the pan(s)
- Bake for 35 – 45 minutes or until custard is just set. It should be slightly jiggly.
- Remove pans from oven and ramakins from hot water bath.
- Cool for 15 minutes and then cover each ramekin with plastic wrap and place in fridge for a minimum of 2 hours
- 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.
- Garnish with Whipped Topping when ready to serve.