Pumpkin Crème Brûlée

1 1/2 - 2 hrs

6 servings

A fall twist on a classic dessert you can enjoy year-round!

Ingredients

  • 1 can (12 oz/354 ml) evaporated milk
  • 3 eggs
  • 2⁄3 cups sugar
  • 2 tsp vanilla extract
  • 1 1⁄2 tsp Pumpkin Pie Spice
  • 1 can (14 oz/398 ml) pumpkin purée
  • 1⁄4 cup brown sugar

Preparation

  • Preheat oven to 325° F (160° C).
  • In Multipurpose Pot - 8 cup, heat evaporated milk until steaming. Remove from heat.
  • Meanwhile, in a large bowl, whisk together eggs, sugar, vanilla extract, and Pumpkin Pie Spice. Whisk in pumpkin purée. Then add hot milk.
  • Ladle into six 3⁄4 cup custard cups. Place cups in 9” x 13” pan filled with enough hot water to come halfway up the sides of cups.
  • Bake in 325° F (160° C) oven for 35–40 minutes or until custard appears firm on top but centre wobbles slightly.
  • Remove cups from pan; let cool on rack to room temperature. Refrigerate until chilled.
  • Sprinkle tops of custard with brown sugar.
  • Set cups on Sheet Pan. Broil as close to broiler as possible for 1 minute or until sugar melts. Serve immediately.

Nutritional Information

Per serving: Calories 210, Fat 4 g (Saturated 1.5 g, 0 0 g), Cholesterol 110 mg, Sodium 115 mg, Carbohydrate 39 g (Fiber 2 g, Sugars 35 g), Protein 9 g.

Tips

Can be prepared up to 2 days ahead. Cook, cover, and refrigerate. Before serving, sprinkle with with sugar and bake under the grill.

Tips

Can be prepared up to 2 days ahead. Cook, cover, and refrigerate. Before serving, sprinkle with with sugar and bake under the grill.