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Ingredients

4 cups heavy cream 2 teaspoons vanilla extract 16 each egg yolks ¼ cup brown sugar ¾ cup white sugar 1 teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground ginger ⅛ teaspoon ground cloves 1 cup canned pumpkin puree ¼ cup white sugar

Nutrition Info

435.6 calories carbohydrate: 26 g cholesterol: 381.8 mg fat: 35.3 g fiber: 1 g protein: 5.5 g saturatedFat: 20.4 g servingSize: - sodium: 91.5 mg sugar: 22.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C).
Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat, bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan, whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
Bake in preheated oven until set, about 15 minutes, refrigerate for 4 to 6 hours.
Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

12 Servings

Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!