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Receta Westmoreland Bistro Pumpkin Creme Brulee

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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6


Cost per serving $1.22 view details


  1. In a heavy saucepan over medium temperature, heat the pumpkin puree, cream and vanilla bean halves to a boil and set aside. Place the egg yolks and 1/2 cup of the sugar in a medium stainless steel bowl (or the top of a double boiler) and place the bowl over a pot of barely simmering water.
  2. Whisk constantly until the mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to scramble the egg mixture. Slowly whisk in hot pumpkin mixture to the egg mixture and stirring frequently, cook over medium heat until the mixture has the consistency of softly whipped cream, 40 to 50 minutes. Add the cinnamon, nutmeg, allspice and ginger and mix well. Pour into 6 custard cups and refrigerate for 3 hours or overnight. When ready to serve, sprinkle each custard with 4 teaspoons sugar and place under a preheated broiler for 2 or 3 minutes or until sugar is browned. Serve immediately.


Nutrition Facts

Amount Per Serving %DV
Serving Size 90g
Recipe makes 6 servings
Calories 292  
Calories from Fat 148 51%
Total Fat 16.8g 21%
Saturated Fat 10.44g 42%
Trans Fat 0.0g  
Cholesterol 62mg 21%
Sodium 18mg 1%
Potassium 85mg 2%
Total Carbs 36.43g 10%
Dietary Fiber 0.5g 2%
Sugars 33.58g 22%
Protein 1.14g 2%
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