Ooh! Ooh! Ooh! I didn’t know how easy it was to make creme brulee! I found this Pumpkin Creme Brulee recipe online (it was a video actually) and it is super simple to make. I altered the recipe to make it WAY lower in sugar. The best part—if you can afford a little sugar (raw turbinado anyone?)—is to flame the top with a blow torch so that you can get that crackly sound when you first tap your spoon into this luscious, gluten-free, low in sugar dessert. Serve this up for your family on Thanksgiving! They won’t be able to tell that it’s guilt-free.
- 3 yolks
- 1/2 cup of coconut palm sugar or agave nectar
- 1 cup of heavy whipping cream
- 1 cup of pumpkin puree
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- pinch of salt
- Optional: Raw Turbinado or Sucanat for blow-torching
- Preheat oven at 325˚F. Prepare boiling water.
- In a bowl, whisk together egg yolks and sugar/agave for about 2 minutes.
- Pour in cream and whisk for another 2 minutes.
- Add the pumpkin and spices and whisk until well-blended.
- Strain though sieve (Optional).
- Pour into 4 ramekins.
- Place ramekins in baking pan filled with boiling water halfway to sides of ramekins. Cover loosely with foil. Bake until set (30-35 min). Chill for 2-3 hours but it’s best if you chill it overnight.
- Lightly blanket about 1 tsp of raw turbinado or sucanat over the top of each ramekin and blow torch the sugar until melted. It will harden after a few minutes.