You are here

Holiday Pumpkin Brulee

Food.Wishes's picture
This is a great seasonal twist on the restaurant classic, and also a really great reason to use a blow torch! I recently had a request for a pumpkin flan. While I love to satisfy my viewers every culinary whim, sometimes I just can’t do it. The problem with a pumpkin flan is that the starchy, slightly grainy texture of the pumpkin puree would ruin the smooth, silky mouth-feel which is what makes a flan, a flan. You would basically be left with a crust-less pumpkin pie. So, I decided to show this delicious Pumpkin Brulee whichs makes for a great winter dessert. The texture is actually closer to a pudding than a classic crème Brulee, and of course, the star of the dish is the crisp, “Brulee,” sugar top. This is great for your busy holiday schedule, since you can make them the day before and then finish torching the sugar before you serve. Crème Brulee blow torches are very easy to find in any kitchen store or online. You also should have a set of oven-proof ramekins. I use mine for many recipes, both hot and cold.
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg, Milk Product, Pumpkin
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
7
Looking for a quick and easy dessert for your winter tables then is the one. This deliciously creamy pumpkin brulee is a great seasonal twist on the French restaurant classic and an excellent alternative to a pumpkin pie which can not be portioned individually.

Rate It

Your rating: None
3.9
Average: 3.9 (2 votes)