Reduced-Sugar Pumpkin Creme Brulee
Description
Classic creme brulee gets a rich pumpkin twist with the help of pumpkin pie spice and a balance of both raw sugar and stevia.
Ingredients
•
3 egg yolks
•
1/4 cup Sugar In The Raw®
•
1/4 cup Stevia In The Raw®
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1 cup heavy cream
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1 cup unsweetened pumpkin puree
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1 teaspoon vanilla
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1 teaspoon pumpkin pie spice
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2 tablespoons Sugar In The Raw®, or as needed
Directions
1
Preheat oven to 325 degrees F.
2
In a medium bowl, whisk to combine yolks, sugar, and stevia.
3
In a medium saucepan, bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.
4
Strain mixture through a fine-mesh sieve into a large measuring cup.
5
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.
6
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.
7
Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.