Pumpkin Creme Brûlée

Nov 21, 2016

Put a seasonal spin on a classic dessert with this Pumpkin Crème Brûlée. Pumpkin purée, maple syrup, cinnamon, nutmeg, and Dr. Cowan’s Garden Three-Beet Powder are blended with egg yolks and heavy cream, then baked until set. For the classic finishing touch, sprinkle with coconut sugar and caramelize the top before serving.

Pumpkin Creme Brûlée

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Ingredients

2 Tbsp maple syrup
6 egg yolks
2/3 cup pumpkin puree
1 tsp freshly ground nutmeg
1 tsp ground cinnamon
2 tsp Dr. Cowan's Garden Three-Beet Powder
2 cup heavy cream
Coconut sugar to finish the top (optional)

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Directions

Mix together egg yolks and maple syrup.
Add in pumpkin puree with nutmeg, cinnamon, and Three-Beet Powder
Slowly whisk in cream.
Place eight ramekins in a deep baking dish and fill the dish with water so that the ramekins are half-way submerged.
Pour creme brûlée mixture into the ramekins (optional: strain mixture before pouring into ramekins for a smooth finish).
Bake in 300-degree oven for 35-40 minutes.
Cool to room temperature, then refrigerate until ready to serve.
Optional: Sprinkle top with sugar and caramelize with torch. Serves eight people.

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Pumpkin Creme Brûlée

Pumpkin Creme Brûlée

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