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Holiday Crème Brulee

Ingredients for the Brulee Sugar:

  • 1 cup brown sugar, packed
  • ½ cup granulated white sugar
Ingredients for the Custard:

  • 2 cups whole milk
  • 2 cups heavy cream
  • 10 TBS granulated sugar
  • 1 Cinnamon Stick
  • 1 tsp allspice
  • ¼ tsp ground cloves
  • ½ tsp ground nutmeg
  • 9 egg yolks
  • ¾ cup canned pumpkin - NOT pie filling

  • Preheat oven to 250 degrees.
  • Combine the Brulee sugars, mixing well to integrate evenly.
  • Spread on a baking sheet and dry in the oven for about 1 hour.
  • Transfer to a blender and process to a fine powder.
  • Set aside, covered, and store in a cool dry place at room temperature.
  • Increase oven temperature to 350 degrees
  • Combine milk, cream, sugar, cinnamon, allspice, clove and nutmeg and heat on medium flame until hot, but do not allow to boil.
  • Remove from heat and allow mixture to cool.
  • After it has cooled a bit, cover and refrigerate for 45 minutes.
  • Remove cinnamon stick.
  • Whisk eggs into mixture.
  • Add the pumpkin and whisk again until smooth.
  • Strain the mixture through a sieve.
  • Pour the custard into ramekins (8)
  • Prepare a shallow roasting pan by filling it about ½ way with hot water.
  • Put ramekins in roasting pan. (Water should be about ½ way up the ramekins)
  • Bake until the edges of the custard are firm, but the center still jiggles a little.
  • Remove ramekins from roasting pan and allow custard to cool to room temperature.
  • Only after they have cooled, cover with plastic wrap and refrigerate overnight (or a minimum of 8 hours)
  • Preheat the broiler (unless you have a propane torch used in kitchens)\
  • Remove the plastic wrap
  • Sprinkle each custard with the brulee sugar.
  • Broil only for 30-60 seconds, allowing the sugar to caramelize but not burn.
  • Serve immediately.

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