Our Best Pumpkin Recipes: No Bake Pumpkin Crème Brûlée
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5.0
12 reviews
Excellent
Our Best Pumpkin Recipes: No Bake Pumpkin Crème Brûlée
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Our BEST Pumpkin Recipes! For breakfast, dinner, and dessert - including this recipe for No Bake Pumpkin Crème Brûlée screams fall! They're simple, delicious and so fun! It's also a great way to make use of those tiny pumpkins you probably have at home during the fall months.
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Ingredients
- 8 baby pumpkins, tops removed and completely hollowed out
- 3 tablespoons light brown sugar
- 1 ½ tablespoons superfine sugar
- 2 tablespoons all purpose flour
- ¼ teaspoon salt
- 1 cup heavy cream
- 5 egg yolks
- 1 cup whole milk
- ⅔ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- pinch ground cloves
- 1 teaspoon vanilla extract
- 8 tablespoons turbinado (raw) sugar
Instructions
- Fill a large pot with water and bring to a simmer. Add pumpkins (with lids), slightly lower heat and poach for 12 to 15 minutes or until pumpkins are tender but not mushy. Place pumpkins onto a baking sheet and place in the refrigerator for about 20 minutes.
- For filling: In a small bowl, whisk together flour, sugars and salt. Add cream and eggs and whisk together until smooth. Set aside.
- Pour milk, pumpkin puree and spices into a saucepan and whisk together. Simmer mixture for about 7 minutes. Pour 1/4 cup of the pumpkin milk mixture into the yolk mixture, whisking while pouring to prevent the yolks from scrambling.
- Once your mixture has been tempered, pour yolk mixture back into the saucepan with the remaining pumpkin milk and whisk together. Continue to whisk mixture as it simmers to prevent scrambling and whisk until mixture begins to thicken, about 3 to 5 minutes. Stir in vanilla.
- Divide mixture among poached pumpkins and refrigerate for about 2 hours or until custard sets.
- Top each pumpkin filled custard with a layer of turbinado sugar and brûlée tops with a torch. Serve.
Notes
- Tip: If filling mixture has scrambled a little, you can strain it with a sieve lined with cheesecloth to remove all the bits of cooked egg. If this happens, vanilla should be stirred in after mixture has been strained.
Nutrition Information
Show Details
Calories
255kcal
(13%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
166mg
(55%)
Sodium
106mg
(4%)
Potassium
219mg
(6%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
6240IU
(125%)
Vitamin C
4mg
(4%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 166mg | 55% |
| Sodium | 106mg | 4% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 6240IU | 125% |
| Vitamin C | 4mg | 4% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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