Recipe of Today: Pumpkin Creme Brulee

Recipe of Today: Pumpkin Creme Brulee


  • 1 ½ cups heavy cream
  • ½ cup whole milk
  • tsp cinnamon
  • 2 pinches nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
  • 4 egg yolks
  • ½ cup granulated sugar
  • ¼ cup canned pumpkin puree
  • ⅓ cup coarse sugar


  • Preheat oven to 300°F.
  • In a medium saucepan, heat cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, until boiling. Turn off the heat immediately and let it sit for at least 15 minutes. 
  • In the mixing bowl of your Kitchenin KM50 Stand Mixer, whisk egg yolks with granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Stir in the pumpkin puree. Pour the mixture into 4 heatproof ramekins and place in a hot water bath. Bake in the center of the oven for 30 to 40 minutes, until almost set but still slightly soft in the center. When you shake the pan, the custard should "jiggle" a bit; it will firm up as it cools. 
  • Remove from water bath and cool for 15 minutes. Cover each ramekin tightly with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate for at least 2 hours and up to 24 hours.
  • When ready to serve, preheat the broiler to very hot. Uncover the frozen custard. Pour as much jaggery as you want over the top of the custard. Pour the remaining sugar over the next custard. Repeat until all the custard has been coated. Discard any remaining sugar. Place the ramekins in a baking sheet or pan and bake for 1 to 2 minutes, until the sugar is melted and browned. Let cool 1 minute before serving. Enjoy!

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