Pumpkin Creme Brulee
Makes 6 1 cup coconut milk creamer (or a coconut and almond milk creamer blend) 1 cup coconut milk (full fat, not lite) 2 large eggs 1/2 cup pumpkin puree (not pumpkin pie filling) 2 Tablespoon honey 1 teaspoon vanilla paste (or regular vanilla extract) 1 teaspoon pumpkin pie spice pinch salt 6 teaspoons Sugar for bruleeing the top (I like to use natural cane sugar) Having all your ingredients at room temperature will yield the best result. Whisk all the ingredients except the 6 teaspoons sugar together very well. Pour into 6 ramekins that have been placed in a baking pan water bath. (Warm water that comes about half way up the ramekins). Carefully place in a preheated 350 oven and bake 45-50 minutes until set and the middles are barely jiggly. If your ingredients were cold, your custards may need a bit longer. Chill completely. I like to leave mine overnight. To brulee, bring out of the fridge and let set for about 30 minutes before you serve so they’re not too chilly. Sprinkle about a teaspoon of sugar over each one then begin to heat the sugar with a brulee torch, gradually getting closer until the sugar starts to caramelize. Alternatively, you can put them under a broiler for a few minutes to brulee the tops until they’re golden and start to darken in spots.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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