Reduced Sugar Pumpkin Creme Brulee Recipes

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PUMPKIN CREME BRULEE



Pumpkin Creme Brulee image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar

Steps:

  • Preheat the oven to 300 degrees F.
  • In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
  • When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

REDUCED-SUGAR PUMPKIN CREME BRULEE



Reduced-Sugar Pumpkin Creme Brulee image

Classic creme brulee gets a rich pumpkin twist with the help of pumpkin pie spice and a balance of both raw sugar and stevia.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 2h55m

Yield 6

Number Of Ingredients 8

3 egg yolks
¼ cup Sugar In The Raw®
¼ cup Stevia In The Raw®
1 cup heavy cream
1 cup unsweetened pumpkin puree
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
2 tablespoons Sugar In The Raw®, or as needed

Steps:

  • Preheat oven to 325 degrees F.
  • 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 6-ounce 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.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 20.8 g, Cholesterol 156.8 mg, Fat 17 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 10 g, Sodium 117.7 mg, Sugar 15.7 g

PUMPKIN CRèME BRûLéE



Pumpkin Crème Brûlée image

Categories     Milk/Cream     Egg     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 14

Number Of Ingredients 9

1 quart heavy cream
2 vanilla beans (split)
5 ounces sugar
20 egg yolks (beaten)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon powdered ginger
1 pint pumpkin purée
1 pint (or as needed) sugar (for tops)

Steps:

  • Combine the heavy cream, vanilla, and half the sugar, bring to a boil.
  • Combine the egg yolks and remaining sugar.
  • Add 1/3 of the hot liquid to the egg mixture, stir constantly.
  • Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger.
  • Fold in the pumpkin purée.
  • Fill buttered oval ramekins 7/8 full, place in a waterbath.
  • Bake in a 325°F (160°C) oven until just barely set, cool 30 minutes, chill overnight.
  • Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.
  • Carmelize sugar under the broiler or with a torch.

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