Creme Brulee. It is such a decadent, rich, perfect dessert.
I've long wanted to create a pumpkin creme brulee recipe for fall because it seems like that carmelized sugar yumminess on top is just the right flavor to go with spiced pumpkin.
This recipe did not disappoint.
2 cups half & half
1 tsp. vanilla extract
6 egg yolks
1/2 cup brown sugar
1/2 cup pumpkin puree
1 1/2 tsp. pumpkin pie spice
(OR 3/4 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. nutmeg, 1/8 tsp. ground cloves)
2-3 Tbsp. granulated sugar
Yield: Six 1/2 cup custards
Put a tea kettle on to boil. (You'll need 3-4 cups of water.)
Preheat the oven to 325-degrees (F).
Bake at 325 for 25-30 minutes.
!! Do not try to move the pan filled with boiling water and the ramekins. One of two things could happen... you could get water into the custards, or more importantly, if any water were to spill, you'd burn the heck out of yourself!!
Refrigerate for three hours to overnight.
(Also, see those little black spots? That's where I didn't get sugar covered, so the top of the custard itself burned.)
Click the Links Below to See:
"Traditional" Vanilla Creme Brulee Recipe
Pumpkin Cake Recipe
Other Fall Recipes and Ideas