Pumpkin Pie Creme Brulee by
Source: Mommie Cooks
For the cinnamon maple whipped cream, throw 1 cup cream, 1/4 cup sugar, 2 tbsp maple syrup, 1/2 tsp vanilla and 1/2 tsp of cinnamon into your mixer. Whip it into cream and serve.
Ingredients
For the Crust:
3/4 Cup of Flour
1/8 tsp of Salt
4 Tbsp of Butter
For the Brulee:
11/2 Cups of Cream
1/2 tsp of Vanilla
1 Tbsp of Maple Syrup
1 tsp of Pumpkin Pie Spice
1/4 Cup of Nestle Evaporated Milk
4 Egg Yolks
1/2 Cup of Sugar
1/2 Cup of Libbys 100% Pure Pumpkin
Instructions
Mix together your flour and salt. Cut your butter up in to small chunks and add it in using a pastry blender or a fork. Once it's all added in, add in a tsp of water and work it into a dough. If it's too wet sprinkle a little extra flour. If it's not wet enough, add a touch more water to get the desired consistency.
Cut your dough into four pieces and roll each individual piece out. Lay your dough over the ramekin and shape it in. Stick a few fork tongs in it to release steam and throw a few beans on the bottom to keep it from bubbling up. Throw it into a 350 degree oven for 25 minutes. Pull them out and let them cool.
While the crust is cooling, go ahead and throw your cream, vanilla, syrup, and pumpkin pie spice into a pan. Heat it up until just boiling and then remove it from the heat.
Whisk up your eggs and sugar well. Grab about 1/2 cup of the cream and slowly add it to the egg mixture. Now add your egg mixture slowly back in to the cream while continuing to whisk. Finally, add in your pumpkin and whisk it all together.
Pour the pumpkin mixture into your crusts. Now stick them in a deep baking dish and fill it up with hot water to the line of the custard. Be sure not to let any water get into the custard!
Stick it in your oven heated up to 300 degrees and let it cook for about 45 minutes. It should be a little jiggly in the center when done. Pull them out, let them cool and then put them in the fridge overnight.
Grab your sugar and pour a thin layer over the top of your creme brulee. Grab your kitchen torch and cook the top of those beauties until the sugar melts down and just starts to brown up. If you don't have a torch you can throw them under the broiler in your over for 2 minutes.
Cut your dough into four pieces and roll each individual piece out. Lay your dough over the ramekin and shape it in. Stick a few fork tongs in it to release steam and throw a few beans on the bottom to keep it from bubbling up. Throw it into a 350 degree oven for 25 minutes. Pull them out and let them cool.
While the crust is cooling, go ahead and throw your cream, vanilla, syrup, and pumpkin pie spice into a pan. Heat it up until just boiling and then remove it from the heat.
Whisk up your eggs and sugar well. Grab about 1/2 cup of the cream and slowly add it to the egg mixture. Now add your egg mixture slowly back in to the cream while continuing to whisk. Finally, add in your pumpkin and whisk it all together.
Pour the pumpkin mixture into your crusts. Now stick them in a deep baking dish and fill it up with hot water to the line of the custard. Be sure not to let any water get into the custard!
Stick it in your oven heated up to 300 degrees and let it cook for about 45 minutes. It should be a little jiggly in the center when done. Pull them out, let them cool and then put them in the fridge overnight.
Grab your sugar and pour a thin layer over the top of your creme brulee. Grab your kitchen torch and cook the top of those beauties until the sugar melts down and just starts to brown up. If you don't have a torch you can throw them under the broiler in your over for 2 minutes.
Servings: 4 Serving Size: 1 ramekin