Crunchy Topped Pumpkin Brûlée Recipes

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PUMPKIN CREME BRULEE



Pumpkin Creme Brulee image

I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. -Tamara Leonard Merritt, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 7

8 large egg yolks
1/3 cup plus 1/2 cup sugar, divided
3 cups heavy whipping cream
3/4 cup canned pumpkin
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves

Steps:

  • In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices., Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Nutrition Facts : Calories 452 calories, Fat 38g fat (22g saturated fat), Cholesterol 327mg cholesterol, Sodium 43mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

CRUNCHY-TOPPED PUMPKIN BRûLéE



Crunchy-Topped Pumpkin Brûlée image

Skip the broiled sugar-topped brûlées that require special tools and opt for our easy, make-ahead dessert topped with crunchy granola.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 6

Number Of Ingredients 6

6 egg yolks
1/3 cup sugar
1 1/2 cups whipping (heavy) cream
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
1 Nature Valley™ oats 'n honey crunchy granola bar (half pouch from 8.9-oz box), finely crushed (about 3 tablespoons)

Steps:

  • Heat oven to 325°F. Grease 6 (6-oz) ramekins or custard cups with butter; place in 13x9-inch (3-quart) glass baking dish. In large bowl with wire whisk, beat egg yolks about 1 minute or until slightly thickened. Beat in sugar, cream, pumpkin and pumpkin pie spice until smooth. Divide mixture evenly into ramekins.
  • Place baking dish on rack in center of oven. Add warm water to dish until halfway up sides of ramekins. Bake uncovered 50 to 55 minutes or until set. Carefully remove baking dish from oven; place on wire rack. Cool 20 minutes.
  • Remove ramekins from water. Cover each with plastic wrap; refrigerate at least 2 hours to chill.
  • Before serving, remove plastic wrap from ramekins; top each with about 1/2 tablespoon granola mixture.

Nutrition Facts : Calories 350, Carbohydrate 19 g, Cholesterol 295 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 16 g, TransFat 1/2 g

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