Whole foods. Low Carb. Simple Ingredients. Nourishing for the body and the soul.

pumpkin creme brulee

This is so easy peasy to make but such an elegant and delectable dessert that it’ll even impress your mother-in-law.

You’ll need 12 small glass or ceramic dishes/ramekins. I use a variety and fit six each into two 9 x 13 glass casserole dishes. Even if you have a small dinner party you’ll want to make it all so you can enjoy the  leftovers.

INGREDIENTS

16 egg  yolks

4 cups whipping cream

1 tsp vanilla

1/2 cup maple syrup

1/4 cup honey

1 tsp pumpkin pie spice (cinnamon, ginger, nutmeg)

15 oz. can of pumpkin

sprinklings of brown sugar

Directions

Preheat oven to 325F.

Pour the cream, vanilla, and maple syrup into a pot. Stir often over medium heat until it almost comes to a simmer.

This is when I take the time to separate my egg yolks and white. You can keep the egg whites for other baking or mix into your scrambled eggs at breakfast.

Take the cream off the heat and let it cool a little while you whisk the yolks and honey til frothy. I mix it in an 8 cup glass measuring bowl with a spout so I can pour it into my ramekins when ready.

Make sure the cream is cool to the touch. Pour just a little of the cream mixture into the egg yolks and whisk, then slowly pour in the rest-you don’t want to add it too fast without whisking or when its too hot or you could scramble your egg yolks. YUK.

Then add the pumpkin and spice.

Some recipes tell you to pour through a mesh wire but I find that the pumpkin clogs it. So after I’m done mixing everything I skim the top with a spoon if there are any floaties.

Put your ramekins into the casserole dishes. Pour the mixture into ramekins about 3/4 full. I usually have some left over so if I have more small glass ramekins clean I fill them or I use a bigger glass bowl and pour it into that-it can be popped in the oven at the same time and on the second rack but takes longer to cook.

Using a teapot or something with a spout fill the casserole dishes with water til it comes about half way up on the ramekins. Then carefully put them in the oven.

I bake mine for about an hour until the middles are just set-only slightly wiggly. Be super careful taking them out the oven because of the hot water. Then remove ramekins from the casserole dishes. I usually use a canning jar lifter or a hard spatula.

Let them cool and then place them in the fridge for a couple hours or overnight.

Before serving sprinkle the tops with brown sugar and use a kitchen blow torch to melt the sugar. If you don’t have a blow torch use your broiler but watch closely so it doesn’t burn.

Enjoy.