Pumpkin Creme Brulee
A novel take on beloved pumpkin pie: creamy pumpkin sweetened with natural Sugar In The Raw® and Stevia In The Raw®, torched for a perfectly caramelized bite.
Servings: 6, 5-ounce servings
Prep Time: 15 minutes (plus 2 hours cooling time)
Cook Time: 30 minutes
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Share to Facebook Share to PinterestIngredients
- 3 egg yolks
- 1/4 cup Sugar In The Raw, plus more for topping
- 1/4 cup Stevia In The Raw
- 1 cup heavy cream
- 1 cup unsweetened pumpkin puree
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
Directions
- Preheat oven to 325℉.
- In a medium bowl whisk to combine yolks, sugar, and stevia.
- In a medium saucepan bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.
- Strain mixture through a fine mesh sieve into a large measuring cup.
- Divide mixture between six 6oz ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.
- Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.
- Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.
