Pumpkin Creme Brulee


Pumpkin Creme Brulee

Pumpkin Creme Brulee

If you like creme brulee, you are going to love this seasonal recipe for Pumpkin Creme Brulee!  If you have missed creme brulee because you are dairy free, this recipe is no compromise. It is delicious and creamy, a perfect Autumn dessert! Creme Brulee is an easy fancy dessert, but it is also comfort food, it is prepared in advance, chilled and finished off minutes before serving.  I haven’t met anyone yet who doesn’t love it. You are getting the nutritional benefits of egg yolks, pumpkin and good fat in this dessert.

Pumpkin Creme Brulee

Ingredients:

1 Large Pastured Egg

4 Large Pastured Egg Yolks

1/2 Cup Pumpkin Puree

1/4 Cup Clear Honey

1 Can Full Fat Coconut Milk, No Additives

1 Tablespoon Pure Vanilla Extract

2 Teaspoons Pumpkin Pie Spice, Organic Gluten Free 

1/4 Teaspoon Himalayan Pink Salt

4 Teaspoons Clear Honey for the Tops of Creme Brulee

Directions:

Grease 4 ramekins with organic palm shortening or coconut oil. Directions: Preheat your oven 325º degrees.  In a small bowl, whisk together your egg and yolks, honey and vanilla extract. Set aside. In a medium, heavy pot, add your coconut milk, pumpkin puree, pumpkin pie spice and salt. Over medium heat, scald your coconut milk mixture.  When the milk mixture is scalded, slowly add a cup of the scalded milk to your egg mixture whisking constantly. Now, pour your egg yolk mixture slowly back into the remaining scalded milk in the pot, whisking as you do so. (This is done slowly to emulsify and not cook the eggs.)

Pour the custard into the four ramekins, dividing evenly. Place the ramekins in a baking pan that has at least 3 inch sides.  Pour boiling water into the pan so it comes half way up the sides of the ramekins.  Bake 25 to 30 minutes until custard is almost set but still a little soft in the center. It is important not to over bake.  Cool in the refrigerator for 4 hours, or up to two days, covered.

When ready to serve, remove creme brulee from the refrigerator, place a teaspoon of warmed honey on each creme brulee and caramelize the honey with a blow torch or place under your oven broiler for 2 to 3 minutes watching carefully. I used a kitchen blow torch, and it creates a thick delicious topping.  It will not reach the crunchy stage like when using sugar, but it is unique and really decadent.  Sprinkle with a dusting of cinnamon. Serve!

Makes 4 Creme Brulee

 

Eat Your Nutrients!

Eat Your Nutrients!

 

4 Comments

  1. Ana says:

    Hi there,

    There is a number missing for the amount of salt needed. I am going with 1/4 teaspoon of salt, though I don’t know if that is the right amount.

    Thanks for the recipe!

    Like

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