SMOKY PUMPKIN CREME BRULEE
Steps:
- Preheat the oven to 325 degrees F.
- Whisk together the egg yolks, smoked brown sugar, pumpkin pie spice and vanilla bean paste in a medium bowl.
- In a small saucepan, heat the cream over medium low until it just simmers. Slowly whisk the milk into the yolk mixture. Fold in the pumpkin.
- Place six 6-ounce ovenproof ramekins in a roasting pan. Fill the pan with just enough hot water to reach halfway up the sides of the ramekins.
- Divide the pumpkin mixture evenly among the ramekins. Bake until the centers are just set but still jiggle a bit, 35 to 40 minutes.
- Remove the ramekins from the water bath and let cool to room temperature, 30 minutes. Refrigerate until cooled completely, at least 2 hours.
- To serve, sprinkle each ramekin with 2 teaspoons of bourbon smoked sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. (You can also place the ramekins under a broiler until the sugar is golden brown, about 2 minutes.)
PUMPKIN AND BROWN-SUGAR CRèME BRûLéE
Provided by Sarah Patterson Scott
Categories Egg Dessert Thanksgiving Spice Pumpkin Family Reunion Cinnamon Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
- Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled.
REDUCED-SUGAR PUMPKIN CREME BRULEE
Classic creme brulee gets a rich pumpkin twist with the help of pumpkin pie spice and a balance of both raw sugar and stevia.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 2h55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- In a medium bowl, whisk to combine yolks, sugar, and stevia.
- In a medium saucepan, bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.
- Strain mixture through a fine-mesh sieve into a large measuring cup.
- Divide mixture between six 6-ounce ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.
- Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.
- Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 20.8 g, Cholesterol 156.8 mg, Fat 17 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 10 g, Sodium 117.7 mg, Sugar 15.7 g
CHEF JOHN'S PUMPKIN CREME BRULEE
This is a great seasonal twist on the restaurant classic. The texture is actually closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
- Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
- Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
- Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
- Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 34.2 g, Cholesterol 134.4 mg, Fat 14.6 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 127.5 mg, Sugar 30.8 g
PUMPKIN CREME BRULEE
This Pumpkin Creme Brulee recipe is incredibly silky, smooth, and easy to keep eating! It is spiced with pumpkin spice and topped with a crunchy topping.
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Dessert
Time 3h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 300 Degrees.
- In a medium saucepan, add the heavy cream, milk, and pumpkin pie spice and bring it to a steaming simmer. Remove from heat.
- In a separate bowl, add the egg yolks and sugar and whisk together. Slowly add the milk mixture to the egg yolks and whisk to temper the egg yolks. Continue to add the warm milk to the egg yolks while whisking until completely combined. Add the vanilla extract and pumpkin puree and whisk.
- Pour the mixture evenly into four ramekins. Place the ramekins inside a large shallow baking dish and fill with water about halfway. Place in the oven and bake for about 45 minutes. The custard should be jiggly yet firm in the middle. Remove from the water bath. Cover with plastic wrap and place in the refrigerator for, at least, 2 hours.
- Sprinkle the custards evenly with the sugar while completely covering the custard. Use a culinary torch and torch the sugar until the sugar has dissolved and turned to a dark amber color. If you do not have a torch, turn your oven broiler on high heat and place the custards inside the oven for about 2 minutes. Be sure to stay close to the oven to keep an eye on the custards. Allow to cool and serve!
- NOTE: Don't place the custards back in the fridge after torching because the sugar will melt and the topping will no longer be crunchy.
PUMPKIN CREME BRULEE
Make and share this Pumpkin Creme Brulee recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Arrange 6 (1/2 cup) ramekins or custard cups in a large metal baking pan.
- In a medium saucepan, combine cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dossolve the sugar. Remove from the heat.
- In a medium bowl, whisk egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among prepared custard cups.
- Add enough hot water to come halfway up the sides of the cups Bake until custards are just set in the center but not stiff, 45 to 55 minutes. Remove from the oven and refrigerate until well-chilled, at least 3 hours or overnight.
- Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar, or preheat broiler and broil until sugar melts and caramelizes, watching closely to avoid burning and rotatiting the cups, about 1-2 minutes. Place on small dessert plates and serve.
Nutrition Facts : Calories 430.9, Fat 35.4, SaturatedFat 20.5, Cholesterol 388.4, Sodium 44.9, Carbohydrate 24.5, Fiber 0.2, Sugar 20.5, Protein 5.4
PUMPKIN CREME BRULEE
Make and share this Pumpkin Creme Brulee recipe from Food.com.
Provided by startnover
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Arrange six 6-oz ramekins in a large metal baking dish.
- In a medium sauce pan combine cream and sugars.
- Bring to a bare simmer over medium heat stirring till sugars dissolve.
- Remove from heat.
- In a medium bowl whisk egg yolks till frothy and lemon colored.
- Slowly add 3/4 c cream whisking constantly and then slowly adding the rest of the cream a little at a time to prevent the yolks from cooking.
- Add vanilla, cinnamon, nutmeg and pumpkin.
- Divide among the six ramekins.
- Place pan in oven and then ad enough water to the pan to go 1/2 way up the sides of ramekins.
- Bake just until centers are slightly set but not stiff, 45-55 minute.
- Remove and refrigerate for at least 3 hours, but up to 24.
- Sprinkle each ramekin with 1/2 tablespoon sugar; use a kitchen torch to carefully caramelize.
- Prep time does not include chill time.
Nutrition Facts : Calories 444.4, Fat 35.4, SaturatedFat 20.5, Cholesterol 388.4, Sodium 44.9, Carbohydrate 28, Fiber 0.2, Sugar 24, Protein 5.4
PUMPKIN CREME BRULEE
Make and share this Pumpkin Creme Brulee recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In a small saucepan, heat milk to just below boiling, bubbles will form allover the surface (scalded milk is heated to 180 to 185).
- In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended.
- Gradually whisk in hot milk. Mix well until all ingredients are combined.
- Evenly divide pumpkin mixture among 12 6oz custard cups. Place cups in 2 9x13" baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.
- Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate.
- Just before serving,preheat oven broiler. Sprinkle 2 teaspoon sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch about 2" from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.
Nutrition Facts : Calories 201.5, Fat 7.2, SaturatedFat 3.9, Cholesterol 104.3, Sodium 66.9, Carbohydrate 30.3, Fiber 0.1, Sugar 26.4, Protein 4.8
PUMPKIN CREME BRULEE
Taken in a book from Marie-Josee Taillefer. The Creme Brulee with be good in the fridge for 1 week. When ready to serve, garnish with brown sugar and grill.
Provided by Boomette
Categories Dessert
Time 3h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven at 300°F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside.
- With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside.
- Add the inside of the vanilla bean to the cream and heat in a casserole.
- When it begins to simmer, remove from the heat. Set aside.
- In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk.
- Drizzle the hot cream on the mixture of eggs (to not cook them).
- Add pumpkin puree and amaretto (almond liqueur) and stir.
- Strain and pour in 4 ramequins.
- Put the ramequins in a oven dish. Pour hot water in the dish, around the ramequins, until 2/3 of the height of the ramequins.
- Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish.
- Let cool and put in the fridge at least 2 hours before serving.
- When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee.
- Put in the oven at Broil unter the broiler. Until it is caramelized.
Nutrition Facts : Calories 798.2, Fat 63.2, SaturatedFat 37.2, Cholesterol 535.8, Sodium 79.6, Carbohydrate 53.3, Fiber 0.2, Sugar 45.5, Protein 8.4
PUMPKIN AND BROWN SUGAR CREME BRULEE
This is a recipe from Bon Appetit Nov 08 issue. I did not want to lose this one. It looks easy and delicious.
Provided by MacChef
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Whisk pumpkin, sugar and brown sugar in large bowl. Whisk in eggs and vanilla, then spices and salt. Bring cream just to a boil in medium saucepan. Gradually whisk cream into pumpkin mixture.
- Divide mixture among 8 5x1inch ramekins. Divide ramekins and place them into 2 roasting pans. Add enough water to come half way up the ramekins. Bake until custards are just set in center, about 35 minutes. Chill until cold. Cover and keep cold. This step can be made up to 2 days ahead of serving.
- Sprinkle one tablespoon of raw sugar over custard in each ramekin. Using kitchen torch, melt sugar until deep amber color. If using broiler to melt sugar use brown sugar instead, melting is more consistent. Refrigerate 15 minutes to allow sugar to harden. Can be made 1 hour ahead of service, keep chilled.
- This recipe can also be made using 3 inch ramekins that are 1.25 inches high. Bake for closer to 50 minutes.
Nutrition Facts : Calories 509.8, Fat 35.9, SaturatedFat 21.6, Cholesterol 237.6, Sodium 116.7, Carbohydrate 45.5, Fiber 0.5, Sugar 39.4, Protein 4.1
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- Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
- Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
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