Pumpkin Creme Brulee
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 ½ cups whipping cream10 egg yolks room temp½ cup + 2 Tbsp sugar1 ½ cup canned pumpkin½ cup apple cider2 Tbsp dark rum1 Tbsp fresh lemon juice1 tsp. minced orange peel½ tsp. allspicePinch of salt8-10 Tbsp. light brown sugar
Position rack in center of oven and preheat to 300 degrees. Bring cream to boil in heavy medium pan. Reduce and keep hot. Beat yolks with sugar in large bowl until thick and pale. Mix in pumpkin, cider, rum, lemon juice, peel, allspice and salt. Whisk in hot cream. Divide mixture between 16-20 ½ cup non-metal mold. Arrange in roasting pan. Add enough simmering water to come ½ way up the molds. Bake 45 mins. Remove from pan and cool. Cover and refrigerate overnight or at least 3 hours.
To melt sugar in oven:
Preheat broiler. Sift ½ Tbsp. brown sugar over each mold, pressing to seal. Broil 9” from heat until sugar melts. Cover and refrigerate. Serve with whipped cream if desired.
Number of Servings: 20
Recipe submitted by SparkPeople user RHODA137.
To melt sugar in oven:
Preheat broiler. Sift ½ Tbsp. brown sugar over each mold, pressing to seal. Broil 9” from heat until sugar melts. Cover and refrigerate. Serve with whipped cream if desired.
Number of Servings: 20
Recipe submitted by SparkPeople user RHODA137.
Nutritional Info Amount Per Serving
- Calories: 173.4
- Total Fat: 13.3 g
- Cholesterol: 143.2 mg
- Sodium: 17.6 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 0.5 g
- Protein: 2.1 g
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