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Pumpkin Creme Brûlée

Pumpkin Creme Brûlée

November 21, 2016

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

See also: Sally's Pumpkin Pie Recipe




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