Pumpkin Crème Brûlèe

**pollypurebred39** · 07-29-2010, 04:58 PM

Pumpkin Crème Brûlèe

Recipe Description

Makes 14 servings. 6 net grams of carbohydrate per
serving.

Preparation Steps:

I made these for Thanksgiving one year. (I used xylitol)
They were a huge hit!

Level of Difficulty:

Easy

Time Needed:Ingredients:

Ingredients:
1 quart heavy cream
2 vanilla beans
(split)
1 cup Splenda
1 cup Splenda
20 egg yolks
(beaten)
1/2 teaspoon
cinnamon
1/2 teaspoon
allspice
1/4 teaspoon
powdered ginger
1 pint pumpkin puree
(1 med can pumpkin)
as needed Brown
Sugar Twin
AND Diabetisweet
(for tops)

Serves:

14

Directions:

(This recipe can be cut in half to make 6-8
servings.)

Combine the heavy cream, vanilla and 1 cup
Splenda, bring to a boil. Combine the egg yolks and
1/3 cup of Splenda. Add 1/3 of the hot liquid to the
egg mixture, stir constantly. Add the egg yolk
mixture to the remaining hot cream, stir constantly.
Stir in the cinnamon, allspice, and ginger. Fold in the
pumpkin puree.

Preheat oven to 325°F.

Fill buttered ramekins 7/8 full, place in a water bath.
[Place ramekins in a deep roasting pan and fill pan
with enough water to reach halfway up sides of
ramekins.] Bake in a 325°F oven until just barely
set. Cool 30 minutes, then chill overnight.

Cover the surface of each custard with 1/8-inch of
Brown Sugar Twin mixed with Diabetisweet. Set
ramekins in a deep roasting pan, surround with ice.*

Caramelize sweeteners under the broiler or with a
torch.

*Note: Setting ramekins in ice keeps the custard
from becoming reheated when caramelizing the top.

**Josephhgoins** · 07-29-2010, 05:05 PM

It really takes 20 egg yolks?

**pollypurebred39** · 07-29-2010, 05:13 PM

Yes-20! It's very rich.

**nodmicks** · 07-29-2010, 10:30 PM

MMMMMM!!!!!!!!!!! I think this will be one of the foods I take to the reunion!

**pollypurebred39** · 07-29-2010, 11:02 PM

Originally Posted by nodmicks

MMMMMM!!!!!!!!!!! I think this will be one of the foods I take to the reunion!

I hope you like it as much as we do

**pollypurebred39** · 07-29-2010, 11:03 PM

Oh, remember that if you use xylitol it is poison to dogs!

**nodmicks** · 07-30-2010, 07:38 AM

I think I'll do half regular and add sugar and half with splenda. Pumpkin is one of my fav foods ever. I'm also bringing a Snickers salad

**pollypurebred39** · 07-30-2010, 05:23 PM

Snickers salad?

**nodmicks** · 07-30-2010, 10:19 PM

Polly the Snickers salad is a no no for me but everyone seems to love it

1 8oz cool whip
1 package vanilla pudding
1.5 c milk
4-5 chopped snickers bars
6 chopped granny smith apples
4 bananas sliced

mix pudding and milk together, add to cool whip and fold into the fruit and snickers mixture

**pollypurebred39** · 07-30-2010, 11:16 PM

That sounds very interesting! Snickers and apples together, who would have thought it?

**nodmicks** · 07-31-2010, 09:50 AM

A friend of mine makes it all the time. she is the one I got the recipe from. It is more dessert than salad

**pollypurebred39** · 07-31-2010, 10:58 AM

So, have you tried it? What's it taste like?

**frugalfranny** · 08-01-2010, 01:00 AM

Yeow....nodmicks.........that snickers salad sounds like it would be great! May have to do that.

Will have to half the brulee..........that 20 egg yolk thing is just too much. It sounds similar to a recipe I make called burnt cream. Mine has a broiled sugar glaze on top. Soooo good......but sooooo fattening!!