Preheat oven to 300F (150 Celsius or Gas Mark 2) Mix sugar and spices in a small bowl. In a large bowl, whisk egg yolks, pumpkin and vanilla together. Add the sugar-spice mixture. Gradually whisk in the heavy cream. Strain into a large bowl, skimming off any foam or bubbles.Divide mixture among 5 6-ounce ramekins. Place in a baking dish and add enough hot water to come half way up the sides of the ramekins. Bake until set around the edges but still loose in the very center, about 35 to 40 minutes. Remove from oven and leave in water bath until cooled. Remove from water and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons sugar over each custard. Caramelize by using a small hand-held torch. After caramelizing, re-chill the custards for a few minutes before serving. Bon Appetit!
A cozy autumn dessert
- 83 millilitres granulated sugar
- ¾ teaspoon freshly ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ⅕ teaspoon freshly grated nutmeg
- ¾ teaspoon ground ginger
- 8 large egg yolks
- 250 millilitres pumpkin
- 2 teaspoons pure vanilla extract
- 500 millilitres heavy cream
- 63 millilitres granulated sugar (for caramelising the tops)
Pumpkin Creme Brulee is a community recipe submitted by CrystalDawn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.