Recipe of the Week

Recipe of the Week
Pumpkin Crème Brûlée


2 cups heavy cream

⅔ cup firmly packed light brown sugar, plus more for caramelizing tops

5 large egg yolks

1 15-oz can pumpkin

1 tsp cinnamon

½ tsp ground ginger

⅛ tsp ground cloves


Preheat oven to 350°F.  Place 8 ramekins in a roasting pan. Heat cream in medium saucepan, stirring often, until tiny bubbles form around edges. Remove from heat. Add brown sugar and stir until dissolved. In a clean bowl, whisk eggs, pumpkin, and spices together.  Gradually whisk in hot cream. Divide mixture evenly among ramekins. Add boiling water to roasting pan so that it comes halfway up sides of ramekins. Bake approximately 1¼ hours, until center jiggles slightly and a knife inserted in center comes out almost clean. Remove ramekins from water immediately. Cool completely on a wire rack. Cover and refrigerate until chilled, at least 4 hours or overnight. Just before serving, dust top of each ramekin with 1 teaspoon brown sugar. Using propane hand torch or broiler, apply enough heat to caramelize sugar.  Serve immediately. Serves 8.

 Wine Recommendation – Tassel Ridge Chocolate Granfinalé™ (serve after Pumpkin Crème Brûlée)

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