Pumpkin Brûlée

8
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"This would be a nice change of pace from pumpkin pie, and perfect for those friends and relatives that are gluten-free. Who can resist crème brulee, anyways? Recipe from Preventiondotcom."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (115.1 g)
  • Calories 231.5
  • Total Fat - 7.6 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 69.3 mg
  • Sodium - 252.2 mg
  • Total Carbohydrate - 36.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 27.2 g
  • Protein - 4.9 g
  • Calcium - 84 mg
  • Iron - 0.8 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325°F. Coat eight 4-ounce ramekins with cooking spray and set aside.

Step 2

Combine the pumpkin and brown sugar in a large bowl, mixing well. Add the cinnamon, ginger, nutmeg, cloves, and salt, and stir until well combined. Finally, add the eggs and milk and mix thoroughly.

Step 3

Pour the pumpkin mixture equally among ramekins.

Step 4

Place the ramekins on a baking sheet and bake for 30 minutes. Remove from oven and let cool for 15 minutes.

Step 5

Sprinkle 3/4 teaspoon turbinado sugar over each custard. Broil for 2 to 4 minutes until sugar melts or use a cooking torch. Serve warm. Garnish with orange zest.

Tips & Variations


  • Ramekins
  • Cooking torch (optional)

Related

Mikekey

Great pumpkin dessert and low-carb too. Will be making this easy, tasty recipe again.

review by:
(14 Nov 2014)