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What to do with leftover pumpkin puree and a bunch of egg yolks: make this Pumpkin Spice Crème Brulée! This is probably my favorite “leftover” creation to date.
I loooove pumpkins. Pumpkin puree, pumpkin seeds, pumpkin ravioli; I’ll take it all. Technically pumpkin season is over but you can always find canned pumpkin puree at your local grocer, any time of the year.
The Sugar Options
This dessert isn’t overly sweet but feel free to adjust the sugar to your liking. I went ahead and used regular refined white sugar for the top coat but for the crème brulée mix, I used sucanat (unrefined cane sugar). You can substitute regular white sugar or even brown sugar in the mixture. For the top coat that will be bruléed though, definitely use regular white sugar. It spreads really easy and caramelizes so nicely! I think coconut sugar can be pretty intense so I wouldn’t recommend using it at all in this recipe.
Pumpkin Pie Spice
If you’re a consistent reader, you’re probably tired of hearing me talk about how great pumpkin pie spice is, but it’s just so good! And it works in multiple desserts, not just pie. We’re using it again here because the spices compliment the pumpkin purée so well. If you have some leftover pumpkin pie spice from the holidays, you can also use the spice in these recipes:
This creamy, warm, just a little sweet, Pumpkin Spice Crème Brulée would be a hit for parties or just a treat to have around: they stay good for up to 3 days in the fridge!
Pumpkin Spice Crème Brulée
- 4-6 Ramekins
- Butane Torch or use broiler
- 1 ½ Cup Heavy Cream
- Pinch of Salt
- ¾ tsp Pumpkin Pie Spice
- 1 Tbsp Vanilla Extract
- ½ Cup Pumpkin Purée
- 5 Egg Yolks
- ½ Cup Sugar, plus more for bruleeing
- Preheat oven to 325°F
- In a saucepan, combine cream and salt over low heat just until hot. Let sit for a few minutes, then add the vanilla extract.
- Beat the pumpkin puree, egg yolks and sugar together until light. Stir about a quarter of the warm cream into this mixture. Pour the rest of the pumpkin puree mix into the cream and stir. Taste and adjust sugar if needed.
- Pour the mixture into the ramekins. Place the ramekins in a roasting pan. Fill the roasting pan with enough hot water to come up about a ⅓ of the way on the ramekins. Bake for 30-40 minutes until the center is just set. It should be just a little giggly.
- Allow to cool completely and refrigerate for a few hours to 3 days,
- When ready to serve, sprinkle a thin layer of sugar (1-1 ½ tsp) on top of the custard. Slowly carmelize the sugar with a butane torch or place the ramekins under the broiler to carmelize. KEEP AN EYE on them so they do not burn.
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