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Mini Pumpkin Creme Brulee

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PREP TIME
20 min
COOKING TIME
17 min
TOTAL TIME
277 min
SERVINGS
12 servings
Dessert
Mini Pumpkin Creme Brulee
Ingredients
  • 4 cups heavy cream
  • 2 teaspoons vanilla extract
  • 16 egg yolks
  • 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • 1/4 cup white sugar
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius), creating a warm and inviting environment for the dish.
2
In a large, heavy-bottomed saucepan, gently heat the cream and vanilla over medium heat until it reaches a simmering point. Stir occasionally to prevent burning, then whisk the mixture into a smooth consistency.
3
In a separate bowl, combine the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, and pumpkin. Whisk the ingredients together until they form a harmonious union.
4
Slowly pour 1 cup of the heated cream mixture into the bowl with the egg yolks, stirring continuously to avoid any lumps or curds. This will help to create a smooth and creamy texture.
5
Then, slowly pour the entire egg mixture into the saucepan with the cream, whisking briskly for 1 minute to ensure everything is well combined.
6
Pour the mixture into individual ramekins, creating a visually appealing presentation. Arrange these ramekins on a baking sheet to facilitate even cooking.
7
Bake the creme brulee in your preheated oven until it is set and firm, approximately 15 minutes. Remove the ramekins from the oven and refrigerate them for 4 to 6 hours, allowing the flavors to mature.
8
Just before serving, sprinkle a pinch of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar, taking 2 to 3 minutes in the broiler. The result will be a perfectly caramelized crust.
9
Serve your creme brulee immediately, allowing the flavors to meld together and the textures to harmonize.