Easy Pumpkin Crème Brûlée
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Serves: 4
 
A classic and elegant dessert with a hint of pumpkin.
Ingredients
  • 1¼ cups heavy cream
  • 3 tablespoons brown sugar
  • 2 tablespoons sugar, plus 2 teaspoons for the sugar topping
  • ½ teaspoon pure vanilla extract
  • ¾ teaspoon whiskey/bourbon
  • ½ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • 1/16 teaspoon (tiny tiny pinch) table salt
  • ½ cup soft cooked pumpkin, mashed
  • 4 large egg yolks
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Heat a non stick pot or pan on medium heat. Add the cream, brown sugar, sugar, vanilla, whiskey, cinnamon, pumpkin pie spice, and salt to the pan.
  3. Stir the cream mixture and bring to a low simmer. Turn off the heat.
  4. Transfer the cream mixture to a blender and add the pumpkin. Puree the mixture on medium high speed for 30 seconds until smooth.
  5. With the blender still on, remove the lid and reduce the speed to medium low.
  6. Add one egg yolk at a time with the blender on. After all the eggs have been added, cover the blender with a lid and blend on medium high for 10 seconds.
  7. Divide the cream mixture evenly between for ramekins.
  8. Place the ramekins in a casserole dish and carefully add enough water to the dish (without getting any in the ramekin) until the water level is ¾ of the dish high.
  9. Bake in the oven for 35-40 minutes until the center is set.
  10. Remove the creme brulees from the oven and refrigerate for at least 4 hours or overnight.
  11. Just before serving, evenly sprinkle ½ a teaspoon of sugar over each creme brulee. Using a torch, gently cook the sugar with just the tip of the flame in a circular motion until the sugar caramelizes.
  12. Creme Brulees can be made up to 3 days in advance.
Recipe by Savory Sweet Life at https://savorysweetlife.com/easy-pumpkin-creme-brulee/