Pumpkin Creme Brulee

Pumpkin Crème Brulee

1 Qt. heavy cream

8 Yolks

4 oz. Sugar

3 oz. Brown Sugar

½ Vanilla Bean

1 ½ C. Pumpkin Puree

1 t. Cinnamon

½ t. ginger, ground

¼ t. Nutmeg

¼ t. Cloves

Pinch of salt


Simmer vanilla beans, salt, sugar, cream.

Mix eggs, lemon and brown sugar.

Temper ingredients and strain

Bake at 275 degrees water bath until firm, chill.

Sprinkle with sugar and lighly caramelize dark brown and serve.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: