Maple Pumpkin Creme Brulee
- Number of Servings: 8
Ingredients
8 egg yolks2 cups (500 ml) whipping cream1 cup (250 ml) pumpkin puree1/2 cup (125 ml) maple syrup1/4 cup (50 ml) granulated sugar1 tsp (5 ml) vanilla1/2 tsp (2ml) grated nutmeg1/4 tsp (1 ml) cinnamonTopping:1/2 cup (125 ml) granulated sugar
Preheat oven to 350 degrees.
In large bowl, whisk together egg yolks, cream, pumpkin puree, maple syrup, sugar, vanilla, nutmeg and cinnamon until smooth. Divide among eight 6-oz (175 ml) ramekins or custard cups.
Place in shallow meatl pan; pour in boiling water to come halway up sides of ramekins. Bake in oven intil edges are set and centre still jiggles slightly, about 35 minutes.
Remove from water; refrigerate until cold, at least 2 hours. When making ahead, cover and refrigerate for up to 2 days).
Topping: Sprinkle top of custard with sugar; broil 6 inches (15 cm) from heat or burn with pastry torch until sugar is caramelized, about 2 minutes.
Serving Size: 8 6-oz (175ml) ramekins
In large bowl, whisk together egg yolks, cream, pumpkin puree, maple syrup, sugar, vanilla, nutmeg and cinnamon until smooth. Divide among eight 6-oz (175 ml) ramekins or custard cups.
Place in shallow meatl pan; pour in boiling water to come halway up sides of ramekins. Bake in oven intil edges are set and centre still jiggles slightly, about 35 minutes.
Remove from water; refrigerate until cold, at least 2 hours. When making ahead, cover and refrigerate for up to 2 days).
Topping: Sprinkle top of custard with sugar; broil 6 inches (15 cm) from heat or burn with pastry torch until sugar is caramelized, about 2 minutes.
Serving Size: 8 6-oz (175ml) ramekins
Nutritional Info Amount Per Serving
- Calories: 293.9
- Total Fat: 15.6 g
- Cholesterol: 245.8 mg
- Sodium: 22.8 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 1.1 g
- Protein: 3.6 g
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