Pumpkin Brûlée
Recipe: #10906
October 31, 2013
Categories: Desserts, Pumpkin, Christmas, Thanksgiving, Oven Bake, Gluten-Free, Low Fat, Vegetarian, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
- Ramekins
- Cooking torch (optional)