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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 tablespoons unsalted butter 1 cup canned solid-pack pumpkin 2 cups heavy cream 1/4 cup molasses 1/2 teaspoon cinnamon 3 large eggs 6 large egg yolks 1/3 cup light-brown sugar 1/4 cup granulated sugar

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 tablespoons unsalted butter 1 cup canned solid-pack pumpkin 2 cups heavy cream 1/4 cup molasses 1/2 teaspoon cinnamon 3 large eggs 6 large egg yolks 1/3 cup light-brown sugar 1/4 cup granulated sugar

Directions

Melt butter in a medium saucepan over medium heat. Add the pumpkin puree and cook until all the liquid has evaporated, about 6 minutes. Add cream, molasses, and cinnamon and continue to cook, whisking occasionally, until mixture comes just to boiling point, about 5 minutes.

Bring a large pot of water to a simmer. In a stainless-steel bowl, whisk together eggs, yolks, and brown sugar; place the bowl over the pot of water. Slowly add the hot cream mixture and cook, whisking constantly, until it thickens, about 15 minutes.

Pour the mixture into 6 custard cups. Letcool and place in the refrigerator until set, about 3 hours or overnight.

One half hour before serving, heat the broiler. Sprinkle 2 teaspoons of granulated sugar evenly over each of the 6 cups. Place the cups in a pan packed with ice and fill the pan with cold water. Place the pan under the broiler as close to the heat as possible and broil until the sugar turns golden to dark brown, about 3 minutes.

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All Reviews for Pumpkin Creme Brulee

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pumpkin Creme Brulee

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest