The Big Easy has never had a more straightforward or delectable flavor.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 55 mins |
| Servings: | 6 |
| Yield: | 6 creme brulees |
Ingredients
- 3 egg yolks
- ¼ cup Sugar In The Raw®
- ¼ cup Stevia In The Raw®
- 1 cup heavy cream
- 1 cup unsweetened pumpkin puree
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 2 tablespoons Sugar In The Raw®, or as needed
Instructions
- Preheat oven to 325 degrees F.
- In a medium bowl, whisk to combine yolks, sugar, and stevia.
- In a medium saucepan, bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.
- Strain mixture through a fine-mesh sieve into a large measuring cup.
- Divide mixture between six 6-ounce ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.
- Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.
- Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 118 mg |
| Sugars | 16 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as the direction said. Next time I’ll doo all star. I like it a bit sweeter. Overall, this was a wonderful dessert. Definitely make it again.
my family loved this light desert .