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Pumpkin Maple Creme Brulee

This decadent Maple-Bourbon Pumpkin Crème Brulée is dressed to impress and simple to make.

Pumpkin Maple Creme Brulee

Pumpkin is a given at Thanksgiving, but it deserves to be seen other times of the year. Here's one good reason to enjoy pumpkin earlier in the season.
Prep Time25 mins
Cook Time45 mins
Chill8 hrs
Course: Dessert
Cuisine: American
Keyword: Custard, Maple syrup, pumpkin pie, Pumpkin Puree
Servings: 6
Calories: 359kcal

Ingredients

THE CUSTARD

  • 1 cup Heavy cream
  • 1 cup Half-and-half
  • ¾ cup Canned pumpkin purée
  • ¼ cup Pure maple syrup
  • 1 tsp. Ground cinnamon
  • ½ tsp. Ground nutmeg
  • ½ tsp. Ground ginger
  • ¼ tsp. Ground cloves
  • 3 Egg yolks
  • 1 Egg
  • cup Pure maple syrup
  • Pinch of salt

THE TOPPING

  • ½ cup Packed brown sugar 
  • ¼ cup Granulated sugar

Instructions

  • Preheat oven to 325°.
  • Whisk together cream, half-and-half, pumpkin, 1/4 cup maple syrup, cinnamon, nutmeg, ginger, and cloves in a saucepan. Warm over medium heat until steam rises.
  • Whisk together egg yolks, egg, 1/3 cup maple syrup, and salt in a mixing bowl. Add warm cream mixture to egg mixture a little at a time, whisking well. Once all the cream mixture has been added, strain cream-egg mixture into a measuring cup with a pour spout. Divide cream-egg mixture among six 4-oz. ovenproof ramekins. Arrange filled ramekins in a baking pan, then carefully transfer the pan to the oven. Slowly pour hot water into the pan surrounding the ramekins. Add enough water to reach half way up sides of the ramekins. Bake custards 35–45 minutes, or until set. Remove ramekins from the water bath, cool, and cover loosely with plastic wrap. Chill ramekins until completely cold, preferably overnight.
  • Combine brown sugar and granulated sugar; spread the mixture out on a parchment-lined baking sheet. After baking the custard, turn off the oven and place the baking sheet with sugar inside the oven for an hour to dry out the sugar. Transfer sugar to a food processor; pulverize until fine. Store sugar mixture in an airtight container until ready to caramelize the custards.

SERVE

  • Blot top of custards dry with a paper towel, if needed. Sprinkle 1–2 Tbsp. sugar mixture over custard in each ramekin. Tap sides of ramekins to remove any excess sugar that's not sticking to the custards. Using a small propane torch, melt the sugar by waving the torch flame 4–8 inches from the surface of the sugar. Heat sugar until it caramelizes and no dry sugar is visible. Let custards stand 3–5 minutes before serving.

Notes

Per serving, Calories: 359

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories359
  • % Daily Value *
  • Total Fat 22g 34%
    • Saturated Fat 13g 65%
  • Cholesterol 202mg 68%
  • Sodium 52mg 3%
  • Total Carbohydrate 38g 13%
    • Dietary Fiber 1g 4%
  • Protein 5g 10%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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