Pumpkin Creme Brulee
I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina
Ingredients
- 8 large egg yolks
- 1/3 cup plus 1/2 cup sugar, divided
- 3 cups heavy whipping cream
- 3/4 cup canned pumpkin
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon each ground ginger, nutmeg and cloves
Reviews
I just made this and it is awesome! Based on the negative reviews I modified a few things. I doubled the amounts on all the spices ( ground nutmeg, cinnamon, ginger, and allspice as substitute for cloves), increased canned pumpkin to 1 1/2 cups and sugar 2/3 cup. It tastes just like pumpkin pie filling now! I also doubled the vanilla extract
There are 2 reviews (3 now) and all are 1 star and yet the rating up by the picture & title shows 4 star rating! What's up with that?
I followed the recipe exactly and it turned out horrible. I'm going to try cooking it longer tomorrow but I'm not hopeful that it will help.
This recipe was awful unless you like bland paste. Don't waste 8 eggs and 3 cups heavy cream. A waste of time and money.
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I made this pumpkin creme brulee for Thanksgiving this year and it was a big hit. Very easy to make, the only challenge I had was getting the sugar to carmalize on top as I don't have a torch. The broiler did an OK job at best! But they were still very delicious!
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I haven't made it yet but wonder what constitutes the rating of 'healthy'. It looks fabulous though. Do you suppose it would work using low-fat or no fat cream or half and half?
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