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Bistro Pumpkin Creme Brulee
Recipe by Caprial Pence, Caprials Cafe.
Serves: 6
I N G R E D I E N T S
3/4 cup canned
pumpkin
2 1/4 cup whipping cream
1 vanilla bean, split in half
7 egg yolks
1 cup granulated sugar -- divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground
allspice
1 tablespoon chopped crystallized ginger
I
N S T R U C T I O N S
In a heavy saucepan over medium temperature, heat the pumpkin puree, cream and
vanilla bean halves to a boil and set aside. Place the egg yolks and 1/2 cup of the sugar
in a medium stainless steel bowl (or the top of a double boiler) and place the bowl over a
pot of barely simmering water. Whisk constantly until the mixture forms a ribbon when you
lift the whisk, about 6 or 8 minutes. Be careful not to scramble the egg mixture.
Slowly
whisk in hot pumpkin mixture to the egg mixture and stirring frequently, cook over medium
heat until the mixture has the consistency of softly whipped cream, 40 to 50 minutes. Add
the cinnamon, nutmeg, allspice and ginger and mix well.
Pour into 6 custard cups and
refrigerate for 3 hours or overnight.
When ready to serve, sprinkle each custard with 4
teaspoons sugar and place under a preheated broiler for 2 or 3 minutes or until sugar is
browned. Serve immediately.
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More Creme Brulee Recipes
Bailey's Creme Brulee
Butterscotch Creme Brulee
Chocolate &
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Coconut Cream
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Donna's Low Fat
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Five Spoons of
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Ginger Creme
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Jack
Daniel's Creme Brulee
Lavender Scented
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Lilikoi Creme Brulee
Low Fat Creme Brulee
Low Fat Pumpkin Creme Brulee
Lower Fat
Mocha Creme Brulee
No Bake Creme
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Orange Flower Creme Brulee
Pumpkin
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Raspberry Creme Brulee
White
Chocolate Creme Brulee
More Pumpkin Recipes
Pumpkin Flan
Pumpkin Chiffon Pie
Pumpkin Empanadas
Pumpkin Soup
Sweet Pumpkin Tamales
Savory Pumpkin Tamales
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