A rich, creamy custard combined with the warm, spicy flavors of fall, topped with a thin layer of crispy, caramelized sugar. Creme brulee is one of those elegant desserts that people often eat only at restaurants, but it’s actually easy to make.
Betty Crocker invited several food bloggers to create a recipe featuring Land O’ Lakes eggs. Land O’ Lakes hens are fed a premium, all vegetable, whole-grain diet, with no animal fat or animal by-products. The Land O’ Lakes eggs are new in my area and this was my first time using them.
I bought the Land O’ Lakes All-Natural Brown Eggs and was impressed with the beautiful, bright yellow color of the yolks and the freshness of the eggs. When making creme brulee and other custards, it’s especially important to use high quality ingredients because the eggs and the cream are the stars of the show.
My family devoured this pumpkin creme brulee. If you’re looking for a change from pumpkin pie this fall, give this recipe a try. It would be a welcome addition to any Thanksgiving meal.
Pumpkin Crème Brûlée
- 6 egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons firmly packed light brown sugar
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- Pinch of salt
- 2 – 4 tablespoons coarse sugar or raw (turbinado) sugar
Preheat oven to 300°F. Put a pot of water on to boil. (Use a tea kettle if you have one.)
Whisk together egg yolks, granulated sugar and brown sugar in a large bowl. Whisk in pumpkin puree and vanilla.
In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer.
Whisking constantly, slowly pour the warmed cream mixture into the egg mixture mixing until well blended. Strain the mixture through a fine-mesh sieve set over a bowl.
Divide the mixture among four 8 ounce ramekins. Put ramekins in a large baking pan and pour boiling water in to the baking pan until it reaches halfway up the sides of the ramekins.
Bake until the custards are set around the edges and centers are almost set when gently shaken, about 25 to 35 minutes depending on depth of your ramekins.
Cool the ramekins on a wire rack to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Just before serving, sprinkle 1/2 to 1 tablespoon raw sugar evenly over the surface of each custard. Using a kitchen torch move the flame continuously in small circles until the sugar melts and lightly browns. (If you don’t have a torch, you can also place the ramekins on a baking sheet and broil until the sugar is melted and lightly browned, 1 to 2 minutes.)
Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
Disclosure: This post was sponsored by Betty Crocker. However, all opinions expressed are always my own.