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Pumpkin Brulee

Recipe from: 1/1/2007 12:00:00 AM
Ingredients 11
Servings 12
Time 20


  • 4
    cups heavy cream
  • 2
    tsp vanilla essence
  • 16
    egg yolks
  • ¼ cup brown sugar
  • ¾ cup white sugar
  • 1
    tsp gound cinnamon
  • ¼ tsp salt
  • ¼ tsp ground ginger
  • 1/8 tsp ground cloves
  • 1
    cup canned pumpkin puree
  • ¼ cup white sugar


1. Preheat oven to 165° C.
2. Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl.
Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute.
Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
3. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
4. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler.
Serve immediately.

Read more on: slow cook


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