Pumpkin Spice Creme Brulee

29 Nov

There are many many different kinds of desserts that you could make for the holiday season. Of course, there are  tons of cupcakes which are fun for kids and adults, but this dessert is a little more sophisticated.

Although it sounds funny to say that a dessert is sophisticated, it is true! It is not as cute as a cupcake or cookie is, but it is very appealing, since the dessert is in a tiny pumpkin!

Giving this to your kids may result in a mess, so be careful if they do get ahold of this delicious dessert!

Once again, you cannot go wrong with pumpkin spice during the holiday season!

Ingredients:

  • 2 cups whipping cream (no substitutes)
  • egg yolks, lightly beaten
  • 2 eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup canned pumpkin
  • teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 10 baby pumpkins
  • 1/4 cup sugar

Instructions:

1. Preheat oven to 350 degrees F. In a small saucepan, heat whipping cream over medium heat just until bubbly. Remove from heat; set aside.

2. Meanwhile, in a medium bowl, combine egg yolks, eggs, the 1/2 cup sugar, pumpkin, cinnamon, ginger, salt, and cloves. Beat with a whisk or rotary beater just until combined. Slowly whisk the hot whipping cream into the egg mixture.

3. Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins. Discard the tops. Use a spoon to scoop out the seeds.

4. Place the pumpkins in a roasting pan. Divide custard mixture evenly among the pumpkins. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the pumpkins.

5. Bake for 30 to 40 minutes or until centers appear nearly set when gently shaken. Carefully remove pan from oven. Remove pumpkins from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.

6. Before serving, let custards stand at room temperature for 20 minutes. **Meanwhile, for caramelized sugar: in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook 3 to 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.

7. Quickly drizzle caramelized sugar over the custards. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Serve immediately. Makes 10 filled pumpkins or 6 custard cups.

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