Pumpkin Creme Brulee’

With today being the first day of fall, I thought I’d share a treat that tastes purely fall.  It’s rich, decadent and insanely easy.  Today, I bring to you…

Pumpkin Creme Brulee’
Recipe from Creme Brulee the Bonjour Way by Randolph Mann


1/4 cup pumpkin

1/4 cup sour cream

3 egg yolks

1/4 cup light brown sugar, firmly packed

2 tablespoons granulated sugar

1/8 teaspoon cinnamon

generous pinch of nutmeg

pinch of salt

1/2 cup heavy cream

6 teaspoons creme brulee sugar (mix brown and white sugar evenly)


Preheat oven to 300.

Combine all of the ingredients except for the heavy whipping cream.  Stir with a small whisk until smooth. 

In a saucepan, heat the heavy cream until just boiling.  Whisk into the pumpkin mixture very slowly, allowing the mixture to heat up slowly.  Stir for one full minute once all added.

Add to ramekins and place in a hot water bath.  Bake for 35 – 40 minutes or until centers are set.  Allow to cool a little then cover and set in the fridge for at least one hour but up to two days.

Just before serving, sprinkle creme brulee sugar evenly over each one and torch with your special creme brulee torch. 

pumpkin creme brulee 006

Pumpkin Creme Brulee’

I apologize but I couldn’t manage to get a clear picture for some reason!





The Verdict:  This was like a small dose of pumpkin pie.  A simple dose, one that you won’t have the whole pie tempting you for days!  The only problem I had is that my creme brulee sugar didn’t get as crisp as I would have liked, for whatever reason.  But this is definitely a treat to get you in the mood for fall!


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