Emeril Lagasse's Pumpkin Crème Brûlée Recipe
Pumpkin Crème Brûlée is a tasteful twist on the classic dessert that brings seasonal flavors to your table.You'll start by preheating the oven to 325 degrees and arranging your ramekins in a baking pan.To get that perfect sugary crust, I recommend using a kitchen torch for the most satisfying crackle.
Servings: 8
Ingredients
- 2 cups Heavy Cream
- 1/4 cup Light Brown Sugar
- 1/4 cup Sugar
- 5 Egg Yolks
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 cup Pumpkin Puree
- 4 tsp Sugar for topping
Instructions
- Preheat your oven to 300°F.
- Warm the heavy cream over medium heat until it's hot but not boiling.
- In a medium bowl, whisk the egg yolks and sugars until frothy and lemon-colored.
- Slowly add the hot cream, whisking constantly to avoid cooking the yolks.
- Stir in the vanilla extract, cinnamon, nutmeg, and pumpkin puree until smooth.
- Strain the mixture through a fine sieve into a large bowl to ensure a silky texture.
- Divide the mixture into eight 4-ounce ramekins, placing them in a large baking dish.
- Add boiling water to the baking dish until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 35-40 minutes, or until the centers are just set.
- Refrigerate for at least 2 hours before serving.
- Sprinkle sugar evenly on top and caramelize it with a torch just before serving.