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Thanksgiving In Verona: Pumpkin Creme Brulee


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I love Creme Brulee. It happens to be one of my favorite desserts, which is amazing because it’s a custard style dessert, and I usually have texture issues with such things. Maybe it’s the really sweet crunchy top. Anyway, the idea of actually making it myself scares me to death. However, thanks to this recipe from Cardie Cooks, this looks like something I could make, and eat most of myself! Thanks Cardie!

Pumpkin Creme Brulee (serves 12)


4 ½  cups heavy cream

1 ½  cups whole milk

½ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground ginger

1/8 teaspoon ground cloves

12  large egg yolks

1 ½ cups granulated sugar

¾ cup pumpkin puree

¾ cup “Sugar in the Raw”

whipped cream for garnish


What’s Next:

  1. Preheat the oven to 300 degrees.
  2. In a large saucepan, over medium heat add the cream, milk, cinnamon, nutmeg, ginger and cloves. Stirring until it comes to a boil. Immediately turn off the heat and set aside for 15 minutes. This will give all the spices a chance to infuse the liquid.
  3. In a large bowl, using a wire whisk combine the egg yolks with the sugar. Continue whisking constantly; gradually pour in the hot cream mixture. (Hot to cold then warm to hot) Whisk in the pumpkin puree.
  4. Pour the mixture into 12 or more ramekins which are placed in a towel lined roasting pan. Place in middle of the oven and add boiling water from a liquid measure around ramekins for a water bath.
  5. Bake until almost set but still soft in the center, about 35 minutes. You will want the custard to “shimmy” a little when you shake the pan; they will firm up more as they cool. Remove from the water bath and let cool 15 minutes.
  6. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours or  up to 24.
  7. When ready to serve, preheat the broiler. Uncover the chilled custards. Pour the “sugar in the raw” on top of the custard. Pour excess onto next custard continuing until done. Place ramekins on sheet pans and broil until the sugar is melted and well browned, about 2 minutes. Let cool 1 minute. Top with whipped cream.

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