Maple Pumpkin Creme Brulee
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Maple Pumpkin Creme Brulee calories by ingredient
Introduction
Rich and small, this is all the dessert you need before heading out to walk off a perfect splendid Thanksgiving dinner. Remember to use pumpkin puree, not pumpkin pie filling. Rich and small, this is all the dessert you need before heading out to walk off a perfect splendid Thanksgiving dinner. Remember to use pumpkin puree, not pumpkin pie filling.Number of Servings: 8
Ingredients
-
8 egg yolks
2 cups (500 ml) whipping cream
1 cup (250 ml) pumpkin puree
1/2 cup (125 ml) maple syrup
1/4 cup (50 ml) granulated sugar
1 tsp (5 ml) vanilla
1/2 tsp (2ml) grated nutmeg
1/4 tsp (1 ml) cinnamon
Topping:
1/2 cup (125 ml) granulated sugar
Directions
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