PUMPKIN CREME BRULEE

Pumpkin Creme Brulee image

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

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 7

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

Steps:

In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices., Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Nutrition Facts : Calories 452 calories, Fat 38g fat (22g saturated fat), Cholesterol 327mg cholesterol, Sodium 43mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.