Pumpkin Creme Brulee
1 1/2 Cup Heavy Cream
1/2 Cup Whole Milk
1 pinch Cinnamon
1 pinch Nutmeg
1 pinch Ginger
1 pinch Ground Cloves
4 Each Egg Yolk
1/2 Cup Sugar Granulated
1/4 Cup Pumpkin
1 pinch Sugar
1 – Preheat Oven to 300 degrees Fahrenheit.
2 – In a medium saucepan, heat cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat and bring to a boil.
3 – Immediately turn off the heat, set aside to infuse 15 minutes.
4 – In a large bowl, whisk the egg yolk with granulated sugar, whisking constantly; gradually pour in the hot mixture. Whisk in the pumpkin puree.
5 – Pour the mixture in 4 ramekin dishes or use real small core pumpkin and arrange in a hot water bath. Bake until the creme brulee sets in the center, about 30 to 40 minutes.
6 – Refrigerate for 2 hours. Put sugar on top and caramelize. Serve.
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