Vegan and gluten-free, this millet porridge with almonds and dates.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 7 |
| Yield: | 7 servings |
Ingredients
- 3 egg yolks
- ½ cup brown sugar
- 1 cup heavy cream
- 1 cup pumpkin puree
- ½ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch salt
- ½ cup white sugar
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
- Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
- Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
- Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
- Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef’s torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 128 mg |
| Sugars | 31 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Interesting twist, but definitely not as good as regular Creme Brulee. I will stick with that.
Fun twist on the traditional version.
I didnt change a thing, perfect for gluten in tollerent people. Such a special desert. Thanks for this fantastic recipe
This was delicious. Made it for a friend & she was in love.
Delicious! I have made this for Thanksgiving before, but now we have a wheat allergy in the family and can’t have pie or trifle or Pumpkin Gooey Butter Cake (we like to change things up sometimes…). Yes, the texture is a little different from regular creme brûlée, but this is a perfect mixture of smooth and spice with that wonderful brûlée crust. This will be our new “pumpkin pie” — thank you , Chef John!
Excellent!
This recipe with simple and easy to make and very tasty but it took much longer to bake than 30 minutes. I even had to turn up the heat to 350 and bake it for another 30 minutes because it was still liquid. After the extended baking it turned out fine. I didn’t bother with the burnt sugar on top because I don’t have blow torch and don’t need the extra sugar. It was good without it. Next time I will definitely double the recipe to make more.
Delicious! Yes I will make it again!
I always add a kitchen towel to the bottom of the pan which helps with even cooking. This was AWESOME!
I think every time I make a Chef John recipe, I feel it’s the best thing I ever made! My only issue was that apparently my ramekins are too large, as it barely filled seven. (I made two batches to have 14; I could have easily poured them both into the original seven.) The taste was delicious. Of course the texture is not that of normal crème brûlée, but the comparative ease of preparation was a gift as I prepared 15 dishes myself over 3 days for Thanksgiving this year. This was gluten-free for my niece without making her feel left out, and my father-in-law loved it – ate two and took another home for later!
Unfortunately 35 min was not enough time to cook the creme brulee. Increase cooking time for an additional 10 – 15 minutes to have the creme brulee to be “set”. If you cook for 30 – 35 minutes, the middle will still be raw and the dish will be inedible.
I made this for thanksgiving. Everyone loved it. It’s so creamy and flavourful!
My favorite Creme Brûlée closely followed by blueberry, raspberry white chocolate, or cherry versions.
I cooked this in a deep casserole dish, and served it with molasses spice cookies and whipped cream. So yummy! My mom who doesn’t like pumpkin pie spice style things loved it, and so did my dad who doesn’t like pumpkin!
This one is a keeper, because: * You mix it up in one bowl with a whisk, throw it into a baking dish or ramekins placed in a larger pan of water, and into the oven. SO easy! * Blow-torching food is always in style. And fun. * Delicious! Nice balance of flavors, sweetness, creaminess. * Great presentation, in a larger dish (I used a clay cazuela) or in ramekins. Note: The custard is light and delicate. If you prefer a firmer custard, add one additional egg yolk.
What an easy delicious change from pumpkin pie. If you’re not used to using a Brulee torch, like me, you will get the hang of it each time you use one. This is a keeper recipe in my house.
Perfect. No changes necessary! 🙂 I had some very happy guests!
This just didn’t work for me. Not sure why, texture, taste …. Whatever the reason, it was just disappointing
Made the pumpkin puree myself for this creme brulee. Unfortunately the creme did not get “thick” (so stayed a bit too loose). I’m gonna give it another shot soon, but I’ll use a bit less heavy cream than recommended. But nevertheless the taste was excellent and everybody loved it! Update: I found out that my selfmade pumpkin puree was not perfect – had too much moisture in it. This time the puree turned out perfect (let i drain for quite some time) and so did the „brulee“.
The pumpkin puree ruins the texture of the Creme Brulee, and using white sugar on the top absolutely does not work. I think I would just add pumpkin pie spice to a regular Creme Brulee to add a holiday flair.
Very easy to make, although not as creamy as “regular” creme brulees. I used my broiler since I didn’t have a working torch; the results didn’t look as good but did not affect the taste.