Gluten-Free Pumpkin Crème Brulée: An incredible Crème Brulée featuring Pumpkin accents
If you are on a gluten-free diet, you can still enjoy one of the ultimate rich desserts - Crème Brulée! This gluten-free recipe features a full-cream Crème Brulée that has a subtle, yet flavorful, pumpkin flavor throughout the rich custard. It can optionally be topped with a carmelized sugar layer if you prefer the traditional burnt-sugar top.
Text Version of Gluten-Free Recipe
Ingredients
2 Cups Heavy Cream
¼ Cup Sugar
(additional sugar will be needed for top of Crème Brulee
- if you plan to carmelize the top layer)
¼ Cup Brown Sugar
8 Large Egg Yolks
1 Cup Canned 100% Pure Pumpkin
½ Teaspoon Vanilla
½ Teaspoon Cinnamon
Directions
In saucepan, combine cream and sugars. On stovetop, cook until sugar is dissolved, siring occasionally. Remove from heat and set aside for later use.
Using mixer with whisk attachment, whisk eggs on high for 2 minutes (will be lemon colored). While the mixer is running on low speed, add ¼ of the cream mixture. Slowly keep adding the cream mixture in small batches until all of the cream mixture has been added to the eggs (do not add all of the cream mixture to the eggs at once). Add the remaining ingredients, mix.
Place 8 custard cups (or ramekins) in a large metal baking pan. Pour ½ cup of the pumpkin Creme Brulee into each custard cup. Add hot water to the metal baking pan to come halfway up the sides of the custard cups. Place in preheated 325 degree oven and cook for 50-55 minutes (or until Crème Brûlée is set).
Refrigerate overnight. Remove from refrigerator and place ½ to 1 teaspoon sugar evenly on top of each Crème Brulee. To caramelize the sugar, either use a kitchen torch or broil in oven.
Carmelizing of Sugar/Top Notes
The broil/oven method can cause Crème Brulee to become warm or if not watched carefully, sugar can burn. If Crème Brulee becomes warm, simply put back in refrigerate to chill.
The caramelized sugar is very hot; allow to cool at least 5 minutes before serving.
