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
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 CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F.
- In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
- When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
PUMPKIN CREME BRULEE
You don't have to wait for Thanksgiving to try this lovely treat. This is easy to make and highly recommended. I made 10 lovely 2-ounce brulees for a dessert buffet. When you make them smaller, remember they take less time to cook. You will have about 20 ounces of custard to divide between the number of ramekins you decide on. From Gale Gand, Food TV
Provided by SharleneW
Categories Dessert
Time 3h45m
Yield 5 4 ounce brulees
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F.
- In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
- In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree.
- Strain mixture into a large glass measuring cup (the measuring cup makes it easier to pour into the ramekins without mess).
- Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.(Center Temp will be between 161F-168F).
- Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
- Refrigerate at least 2 hours, and up to 24 hours. Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
- Fire up your kitchen torch and melt/brown the sugar. (You can do this under a broiler, but I feel it heats up the brulee too much. You want the top crisp but the brulee cold and that result is difficult with a broiler. If you love brulees like I do--buy a torch!).
- Let cool 1 minute before serving.
PUMPKIN BRULEE
Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!
Provided by Daryl
Categories World Cuisine Recipes European French
Time 4h37m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
- Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
- Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
Nutrition Facts : Calories 435.6 calories, Carbohydrate 26 g, Cholesterol 381.8 mg, Fat 35.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 20.4 g, Sodium 91.5 mg, Sugar 22.1 g
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 CREME BRULEE
I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. -Tamara Leonard Merritt, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices., Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts : Calories 452 calories, Fat 38g fat (22g saturated fat), Cholesterol 327mg cholesterol, Sodium 43mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
CRèME BRULéE PUMPKIN PIE
This is literally the best pumpkin pie you will ever have! It's a killer pumpkin pie recipe to begin with, but then we go and blow torch it to get that crackly crème brulée topping. GUYS! I thought I wasn't a pumpkin pie lover, but I've had a total change of heart.
Provided by Karen
Categories Dessert
Time 3h12m
Number Of Ingredients 23
Steps:
- First make the pie crust.* Note: this pie crust recipe makes 2 crusts and you only need one, so you can freeze one for later. Or use it to make this Cheesecake Pecan Pie. Do it do it!
- Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
- In a large bowl, whisk together flour, sugar, and salt.
- Use a pastry cutter. Cut until it looks like coarse crumbs. Don't overdo it!
- In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan). You can just eyeball it. I know this is annoying, but it makes for SUCH a tender crust!
- Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide the dough in half. Shape one half into a disk and put it in a ziplock bag in your freezer for the next time you make this pie.
- Roll out the remaining dough on a well-floured surface. I love to use my pastry cloth.
- Roll the dough loosely on the rolling pin to transfer to a 9-inch pie pan. Fold the edges under and crimp/shape the crust however you want. Place the formed crust in the fridge while you make the filling.
- Preheat the oven to 425 degrees F.
- Make the filling: In a large bowl, whisk together 1/2 cup white sugar, 1/2 cup brown sugar, 2 and 1/2 tablespoons flour, 1/2 teaspoon salt, ginger, cinnamon, nutmeg, cloves, cardamom, and black pepper.
- Add the pumpkin puree, 2 eggs, 2 egg yolks, and cream. Whisk until there are no lumps.
- Pour the filling into the prepared crust.
- Bake at 425 for 12 minutes.
- Lower the oven temperature to 350 degrees F. Cover the pie crust with aluminum foil so that it doesn't get too brown. The center of the pie should be uncovered. (see photos)
- Bake at 350 for about 35-40 minutes. The pie will NOT be set in the middle. When it is done, the outer 2 inches of the pie (closest to the crust) should not move when you shake the pan. Over baking is what makes for a boring pumpkin pie texture, so don't over bake!
- Don't take the pie out! Turn off the oven and open the oven door all the way for at least 5 minutes to let it cool down. If it's annoying to have the oven door open, after 5 minutes shut the oven door but leave it open a crack if possible. Pumpkin pie is a custard, and custard puffs as it cooks. When it cools, it shrinks and pulls to the edges, causing cracks in your pie. We want it to shrink slowly, so no dramatic temperature changes.
- Once the pie has cooled to room temperature, transfer to the refrigerator. Chill for at least 2-3 hours, until completely cold.
- When you are ready to serve the pie, evenly sprinkle some of the fine sugar over the top. A thin layer is best. Use a kitchen torch to brulee the top. Make sure you keep the flame moving, don't stay in one spot. The sugar will start to bubble and brown. Do NOT let the flame touch the crust. It will burn instantly.
- If you like, you can sprinkle with more sugar and repeat the torching process. Just like when you're painting a wall, multiple thin layers are better than 1 thick layer. The sugar will become crackly within 1-2 minutes after torching.
- Since you can't get near the crust, you will probably have a ring of sugar around the perimeter of your pie. I used a pastry brush to sweep it toward the center and torch it. Then I wet the brush just a tiny bit and brushed the very edge of the crust so that it wasn't white anymore. You only need to do this if presentation is really important to you.
- You have about 15-20 minutes before the crackles on top of the pie start to go soft. The torching really does have to happen last minute. The good news is that you can always just add more sugar and torch again, as many times as you like. I've been torching each individual leftover slice all week.
- Serve with whipped cream and a sprinkle of cinnamon!
Nutrition Facts : ServingSize 1 g, Calories 616 kcal, Fat 38 g, SaturatedFat 19 g, Cholesterol 184 mg, Sodium 584 mg, Carbohydrate 63 g, Fiber 3 g, Sugar 33 g, Protein 8 g, TransFat 2 g, UnsaturatedFat 16 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 RECIPE
Steps:
- Pre-heat the oven to 300˚ F
- If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
- In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.
- Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
- Slowly add hot cream while whisking (Adding it to quickly can result in scrambled eggs = not good!)
- Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
- Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
- Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
- Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
- Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.
PUMPKIN CRèME BRûLéE
Categories Milk/Cream Egg Dessert Bake Thanksgiving Pumpkin Fall Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 14
Number Of Ingredients 9
Steps:
- Combine the heavy cream, vanilla, and half the sugar, bring to a boil.
- Combine the egg yolks and remaining sugar.
- Add 1/3 of the hot liquid to the egg mixture, stir constantly.
- Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger.
- Fold in the pumpkin purée.
- Fill buttered oval ramekins 7/8 full, place in a waterbath.
- Bake in a 325°F (160°C) oven until just barely set, cool 30 minutes, chill overnight.
- Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.
- Carmelize sugar under the broiler or with a torch.
PUMPKIN CRèME BRûLéE
This pumpkin crème brûlée is the perfect dessert for a special meal, and it's surprisingly easy and convenient. Add this dessert to your holiday menu.
Provided by Diana Rattray
Categories Dessert
Time 47m
Yield 6
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Preheat the oven to 300 F. Place 6 ramekins in a large baking pan.
- In a medium saucepan over medium-low heat, combine the heavy cream, milk or half-and-half, brown sugar, and spices. Cook, stirring, until the mixture is hot and just begins to simmer. Remove from the heat.
- Meanwhile, whisk the egg yolks in a small bowl with the granulated sugar, vanilla, and salt.
- While whisking constantly, pour about 3/4 cup of the hot cream mixture into the egg yolks. Whisk until smooth. Return the egg yolk and cream mixture to the saucepan and whisk to blend. Whisk in the pumpkin until well blended.
- Place a fine-mesh sieve over a large bowl and pour the pumpkin custard mixture through the sieve into the bowl.
- Bring a pot of water to a boil.
- Pour the pumpkin cream mixture into the ramekins. Pour the boiling water into the outer pan until it is about halfway up the sides of the ramekins.
- Bake in the preheated oven for 25 to 35 minutes. The custards will still have a slight jiggle when done.
- Place the ramekins on a rack to cool and discard the water. When the ramekins are cooled to room temperature, place them back in the empty pan. Cover with plastic wrap and chill for 2 to 3 hours or overnight.
- Just before serving, sprinkle 1 teaspoon of superfine or raw sugar over each pumpkin crème brûlée. Using a kitchen torch , carefully melt the sugar until golden brown while turning the ramekin to brown the topping evenly. The ramekins will become hot from the torch, so use an oven mitt to turn the custards as you melt the sugar. The topping will harden in a minute or two.
- Serve immediately. Enjoy.
Nutrition Facts : Calories 383 kcal, Carbohydrate 26 g, Cholesterol 286 mg, Fiber 1 g, Protein 9 g, SaturatedFat 16 g, Sodium 123 mg, Sugar 24 g, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 0 g
PUMPKIN CREME BRULEE
Provided by Craig Claiborne With Pierre Franey
Categories dessert
Time 1h
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Cut the pumpkin lengthwise into quarters. Scrape out the seeds and membranes from each quarter. Arrange the pumpkin quarters cut-side down on a baking dish. Cover closely with foil. Place in the oven and bake for one hour. Remove the pumpkin pieces and let stand, covered, 15 minutes.
- Scrape the flesh of each quartered pumpkin into the sieve of a food mill or ricer. Press to make a fine puree. There should be about five cups. Of this, you will need one cup for this recipe. The remainder may be frozen or refrigerated to be used later in soups, pies and so on.
- Put one cup of the puree into a saucepan and add the milk, cream, molasses and cinnamon. Stir to blend and bring slowly to the simmer.
- Select a mixing bowl, preferably of stainless steel, that will sit neatly and compactly inside a larger basin of simmering water. Into the mixing bowl put the whole eggs, egg yolks and white sugar. Beat until blended.
- Pour the hot pumpkin mixture into the egg mixture. Sit the custard mixture inside the kettle over barely simmering water and start stirring immediately and constantly with a wire whisk. At this point, great care and caution must be taken to not overheat the mixture, because excess heat will cause it to curdle. Stir rapidly over and around the curves of the mixing bowl. Cook for about 12 minutes, only until the mixture achieves a fairly thick, custardlike texture, then remove the bowl from the bottom basin.
- Spoon equal portions (about five ounces) of the custard into 10 individual six-ounce, heatproof, decorative baking dishes or custard cups. Wipe any spillage off the outside of the baking dishes. Cover with clear plastic wrap, and chill thoroughly.
- Fill a small sieve with the brown sugar. Hold the sieve over each of the dishes and sprinkle with brown sugar. Wipe around the rim of each dish to remove excess sugar.
- Preheat a broiler to high. Arrange the small dishes in a metal pan filled with ice. Place under the broiler until the sugar has formed a nice crust on top. Serve immediately.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 17 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 9 grams, Sodium 92 milligrams, Sugar 57 grams, TransFat 0 grams
WHAT COULD BE BETTER THAN CLASSIC PUMPKIN PIE? CRèME BRûLéE PUMPKIN PIE, DUH
This TikTok-inspired crème brûlée pumpkin pie takes a simple pie recipe and gives it a unique edge. Plus it only needs 35 minutes of prep time!
Provided by Ashley Ortiz
Categories Pies/Tarts, Desserts
Time 1h25m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, and butter just until the ingredients resemble clumpy sand. Add two tablespoons of ice water, then mix together until the mixture becomes a smooth, cohesive dough.
- Cover the dough in plastic wrap and place it in the fridge to chill.
- In a separate large bowl, whisk together pumpkin puree, eggs, and condensed milk, then add pumpkin pie spices.
- Preheat oven to 425°F.
- Remove the dough from the fridge and roll it out onto a well-floured surface.
- Place the dough into a pie plate and crimp the edges. Place prepared pie crust in the freezer for a few minutes to chill.
- Once the dough has chilled again, pour the pumpkin filling into the pie shell, then place in the oven for 15 minutes. Reduce the heat to 350°F and continue baking for 35 minutes.
- When the pie is fully cooked through, remove it from the oven and allow to cool for a few minutes.
- Sprinkle a generous amount of granulated sugar all over its surface. Using a blow torch, carefully brown the sugar until it has caramelized.
- Repeat the sugar and blow torch method two or three more times, until the entire surface is glassy and deep caramel in color from edge to edge.
- Once the surface of the pie is fully caramelized, slice in and enjoy!
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- Begin with pre-heating your oven to 300F (150C). Make sure your pumpkin puree is extra fine, blend it if not.
- In a medium bowl, whisk together the egg yolks and 1/4 cup brown sugar until well blended. I recommend using a kitchen scale for the yolks.
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PUMPKIN CRèME BRûLéE - WOMAN'S DAY
From womansday.com
Cuisine AmericanTotal Time 1 hrCategory Thanksgiving, DessertCalories 339 per serving
PUMPKIN CREME BRULEES - THE WASHINGTON POST
From washingtonpost.com
3/5 (3)Servings 6Is Accessible For Free TrueCalories 300 per serving
PUMPKIN CRèME BRûLéE - EASY DESSERT RECIPES
From easydessertrecipes.com
5/5 (1)Total Time 6 hrsCategory DessertCalories 460 per serving
PUMPKIN CREME BRULEE RECIPE | SO MUCH FOOD
From somuchfoodblog.com
5/5 (1)Category DessertAuthor Denise GarzaTotal Time 45 mins
PUMPKIN CREME BRULEE - FOODESS
From foodess.com
Estimated Reading Time 2 mins
PUMPKIN CREME BRULEE - FOOD NETWORK UK
From foodnetwork.co.uk
Cuisine FrenchServings 8
PUMPKIN CRèME BRûLéE RECIPE - EATINGWELL
From eatingwell.com
Category Gluten-Free Thanksgiving Dessert RecipesCalories 182 per servingTotal Time 9 hrs 10 mins
PUMPKIN CREME BRULEE RECIPE | FOOD
From food.amerikanki.com
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From frontend.myfitnesspal.com
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From disneyfoodblog.com
CRèME BRûLéE IN A PUMPKIN - JUN & TONIC
From junandtonic.com
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From canadianliving.com
HOW TO MAKE PUMPKIN SPICE CREME BRûLéE | RECIPE | CREME ...
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