FUN AND FESTIVE

PUMPKIN SPICE CRÈME BRÛLÉE

with Seven Sons Pasture-Raised Eggs

Recipe
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Get in the holiday spirit and trick your guests with a treat in disguise. Our Pumpkin Spice Crème Brûlée is a festive dessert hidden in a hollowed-out squash. Made with all-natural, farm-fresh ingredients including Seven Son's Pasture-Raised Eggs and our heavy cream. Garnish with a decorative display of Ghirardelli Caramel Sauce and oh my gourd, this dessert is simply delicious!

1 serving

Ingredients list:
  • 3 Seven Sons Large Brown Pasture-Raised Eggs
  • ½ cup brown sugar
  • 1 cup Oberweis Heavy Whipped Cream
  • 1 cup pumpkin puree
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 pinch salt
  • ½ cup white sugar
  • Ghirardelli Caramel Sauce

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
  3. Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
  4. Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
  5. Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
  6. Sprinkle about 1 tablespoon of sugar onto each creme brûlée. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.
  7. Garnish with a decorative display of caramel sauce. Enjoy!
Dessert                                           Dessert