Pumpkin Crème Brulee

Pumpkin Crème Brulee

 

On chilly winter days during the holiday season, there is nothing I love more than chilled, crisp pumpkin crème Brulee and a cup of hot tea. I am one of those people that will put pumpkin in everything from the first bright colored leaf in Autumn until the first bloomed flower in Spring.

Crème Brulee used to be one of those rare treats I thought you had to spend a fortune on at high end restaurants for. I didn’t realize how easy it is to make your own, and make many different  variations too! You don’t need fancy ramekins or even a butane torch to make delicious and beautiful crème Brulee. Once you try it, you will be making it every chance you get .

You will need:
1 3/4 cups heavy whipping cream
3 large eggs
1/2 cup sugar (plus extra for caramelizing)
1 cup pumpkin puree
1/2 tsp ground cinnamon
1/2 tsp ground cloves

 

Pre-heat the oven to 300°F
In a medium bowl, whisk together eggs and sugar until well blended
Heat the heavy whipping cream in a saucepan, almost to a simmer; make sure to stir frequently so it doesn’t burn on the bottom.
Slowly add hot cream into the egg/sugar mix (make sure to mix in slowly or else the egg mixture will cook and you will have clumps of scrambled egg in your crème Brulee!)

Pour entire mixture through a fine strainer and toss out the clumps.
Whisk in the pumpkin puree, cinnamon, and ground cloves.
Divide the mixture between eight 4oz ramekins and lightly sprinkle the top with cloves or cinnamon.
Place the ramekins in large glass baking dishes and fill the dishes with boiling water about halfway up the sides of the ramekins. Bake at 300°F for 35-40 minutes. The centers of the crème Brulee’s should barely move when you wiggle the pan.
Take the crème Brulee out and refrigerate until cool. Top with a thin layer of sugar and use either a butane torch to create a hard glaze over the top, or place in an oven set to broil until the sugar melts.
Let the sugar topping cool and enjoy!