8 Mouthwatering Dessert Recipes

Pumpkin Crème Brulee (6 of 8)

Pumpkin Crème Brulee(6 of 8)

Minimal ingredients and simple recipe – that’s what we all love!  This Pumpkin Crème Brulee is one of the easiest pumpkin and spice recipes that you will ever find. The crunchy caramel coating with creamy custard underneath will definitely melt everyone on the dinner table.

Ingredients

1. 4 teaspoons granulated sugar, for bruleeing
2. A pinch of kosher salt
3. 4 egg yolks
4. 3 tablespoons dark brown sugar (loosely packed)
5. 1 teaspoon vanilla bean paste or vanilla extract, or the seeds scraped from 1 vanilla bean
6. 1 cup heavy cream, divided
7. ½ teaspoon ground cinnamon
8. ⅓ cup pure pumpkin puree
9. ¼ teaspoon ground ginger
10. ¼ teaspoon ground allspice

Preparation

1. Preheat the oven to 300 degrees F.
2. In a small mixing bowl, add the egg yolks and set aside.
3. In a small pan, add brown sugar, salt, and half the cream, and let it simmer over low heat.
4. Now stir in the vanilla and spice into the pan while taking the pan off the heat.
5. Let the spices steep in the mixture for a couple of minutes and then add the remaining cream into the mixture.
6. Now gently begin adding the warm cream into the egg yolk bowl whisking it lightly.
7. Once the egg yolks are warmed, combine the pumpkin and move to a spouted vessel by dividing between 4 ounce canning jars.
8. Line a baking dish with towel and place the canning jars inside.
9. Now pour hot water around the jars.
10. Bake for 40 minutes or until the edges are hard with loose center.
11. Remove from the oven and refrigerate for 2 hours.
12. After taking it out of the refrigerator, sprinkle one teaspoon of granulated sugar on top and brulee using a kitchen torch.