So impressive and so easy! If you can separate an egg, and you can, then you can easily make this classic dessert. I’ll confess to being one of those who nearly always skipped the water bath. Please don’t! The texture is so much better if you let those little ramekins soak in a warm bath while they bake. Who doesn’t love a warm bath?! Also, don’t skip the final step of broiling the sweetener on top just before serving. It’s definitely worth the extra effort!
Pumpkin Spice Crème Brulee by Kristie Sullivan
Makes 4 servings
2 cups heavy cream
5 egg yolks, room temp
1/3 cup powdered sweetener
1/3 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1/2 teaspoon salt
2 tablespoons brown sugar substitute
2 cups boiling water
Preheat oven to 325°F.
In a 1-quart sauce pan, bring the cream to a low boil. In a separate bowl, use a whisk to beat the egg yolks, powdered sweetener, pumpkin, vanilla, and salt until smooth and creamy.
After the cream has come to a boil, remove from heat and let cool for 5 to 7 minutes. Slowly whisk small amounts of the cream into the yolk mixture just a small amount at a time. Continue whisking in small amounts until the mixture is combined. Divide the mixture evenly among the four ramekins.
Place the ramekins in a flat baking dish. Pour the boiling water around the outside of the baking dish so that the ramekins will bake in a water bath. Bake for 30 to 35 minutes until set. Refrigerate for 2 to 3 hours.
When ready to serve, top with brown sugar substitute or allulose or xylitol, and broil until melted and a caramelized crust forms. Serve immediately. Refrigerate leftovers. These can be baked a day or two in advance and then broiled just before serving.
*Allulose and xylitol will caramelize and can be used instead of the brown sugar substitute.
Fat: 12 grams | Protein: 17 grams
Carbohydrate: 4 grams | Fiber: 2.5 grams