This pumpkin creme brulee comes together with only a handful of ingredients and is a healthier, magnificently fall-flavored take on the indulgent original. Caramelized monk fruit sugar is drizzled on top to add even more pizzazz to this new favorite dessert.
Pumpkin Creme Brulee
PRE TIME: 25 min
COOKING TIME: 40 min
TOTAL TIME: 1 hr 5 min
- 3 cup Heavy coconut cream
- 8 large Egg yolk
- 1/2 cup Sugar
- 1½ cup Pumpkin puree
- 1/4 cup Vanilla extra
- 1/4 tsp. Ginger powder
- 1/4 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 tsp. Cloves
Preheat the oven to 375°F/190°C.
In a small saucepan over medium heat, add the heavy coconut cream and bring to a boil around the edges.
In a small mixing bowl, add the egg yolks and sugar. Beat and set aside.
Add pumpkin puree, vanilla, cinnamon, nutmeg, ginger, and cloves.
Pour egg mixture into the coconut cream.
Pour 6-8 oz into the ramekins. Place into a baking pan.
Add water to the baking pan to make sure they cook evenly.
Bake for 25-30 mins until the centers are set.
Remove from the baking pan. Cover and place into the refrigerator for at least 4 hours.
Before serving: add the fine baking sugar to the top and use a torch to caramelize
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