“Snack”urday: Pumpkin Custard Brulee

I am in a pumpkin mood!  My house is slowly starting to look like fall.  I hit the craft store for some burlap and some pumpkins.  I am digging out my fall decorations and bringing them in and I have projects lined up for the kids this week.  So I found this recipe for Pumpkin Custard and thought to myself ….oh…how good this would be with a crème brulee topping.   So voila!  Pumpkin Custard Brulee!

This recipe is easy, but it does take time to bake, time to cool, and very little time to eat.  So, be prepared that this recipe does not offer immediate gratification, but it is totally worth the wait!

Pumpkin Custard Brulee

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

This Pumpkin Custard Brulee is the perfect fall dessert option. Especially if you are gluten free and can’t have the pie crust!

Author: Amanda@AFewShortCuts.com

Recipe type: Dessert

Serves: 10

Ingredients

• 2 cups canned pumpkin
• 1 can (12 ounces) fat-free evaporated milk
• 8 egg whites
• ½ cup fat-free milk
• ¾ cup sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ cup fine sugar for brulee topping

Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well.
3. Spoon into ten 6-oz. ramekins or custard cups coated with cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.
4. Fill the baking pan with about 1 -2 cups of water to create a water bath. This will help the custards bake more evenly.
5. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until right before serving.
6. Top each custard with ½ tsp of fine sugar.
7. Place under broiler or Using a torch, melt the sugar and form a crispy top.
8. Allow to cool and serve.
9. Garnish with whipped topping if desired.

Notes

Dairy Free – Use Almond Milk or other milk alternative.

2.1.7

Gather ingredients and preheat oven to 350 degrees F.

In a large bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well.

Spoon into ten 6-oz. ramekins or custard cups coated with cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.  Put about 1 cup of water in the baking pan for a water bath.  This will help the custards bake more evenly.

Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until right before serving.

After the custards have cooled in the refrigerator for at least 2 hours place 1/2 tsp super fine sugar on the tops of the custards.

Place custards under the broiler or burn with a torch until the sugar has melted and formed a crust.  Allow to cool for 2 minutes before serving.