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American cuisine

Easy

Pumpkin Creme Brulee

Chef Davis Reed

Chef Davis Reed

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Pumpkin Creme Brulee

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This pumpkin creme brulee comes together with only a handful of ingredients and is a healthier, magnificently fall-flavored take on the indulgent original. Caramelized monk fruit sugar is drizzled on top to add even more pizzazz to this new favorite dessert.

Recipe

PRE TIME: 25 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr 5 min

2 SERVING

Ingredients:

3 cup Heavy coconut cream
8 large Egg yolk
1/2 cup Sugar
1½ cup Pumpkin puree
1/4 cup Vanilla extra
1/4 tsp. Ginger powder
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Cloves

Directions:

Step 1

Step 1

1

Preheat the oven to 375°F/190°C.

Step 2

Step 2

2

In a small saucepan over medium heat, add the heavy coconut cream and bring to a boil around the edges.

Step 3

Step 3

3

In a small mixing bowl, add the egg yolks and sugar. Beat and set aside.

Step 4

Step 4

4

Add pumpkin puree, vanilla, cinnamon, nutmeg, ginger, and cloves.

Step 5

Step 5

5

Pour egg mixture into the coconut cream.

Step 6

Step 6

6

Pour 6-8 oz into the ramekins. Place into a baking pan.

Step 7

Step 7

7

Add water to the baking pan to make sure they cook evenly.

Step 8

Step 8

8

Bake for 25-30 mins until the centers are set.

Step 9

Step 9

9

Remove from the baking pan. Cover and place into the refrigerator for at least 4 hours.

Step 10

Step 10

10

Enjoy!

Final Notes

Final Notes

Before serving: add the fine baking sugar to the top and use a torch to caramelize