Pumpkin Creme Brulee

Every year on Thanksgiving I make Pumpkin Creme Brulee for dessert. I only make once a year to keep it special and it is always my favorite dessert I eat on Thanksgiving. This recipe is super simple and I recommend it to everyone.

Ingredients & Directions:

2 C heavy cream
2 tsp vanilla
8 egg yolks
1/3 C sugar
1 C pureed pumpkin
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp ground ginger
1/4 C sugar (for caramelized tops)

Preheat oven to 300 degrees. In a large bowl, whisk together heavy creme, vanilla, egg yolks, pumpkin, cinnamon, nutmeg, and ginger. Blend well. Strain into a large bowl to remove foam or bubbles.

Divide mixture among ramekins (I usually use 6-8 ramekins). Place in a water bath, and bake until set around the edges, but still loose in the center. Approximately 35-45 minutes.

Remove from the oven and leave in water bath until cooled. Remove ramekins from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Caramelize sugar (I used my little torch, but you can place in broiler). After caramelizing, re-chill for a few minutes before serving.

I wrote an entire post about my Thanksgiving dinner at my other blog Two Coast Table. Check it out!

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