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Pumpkin Crème Brûlèe
Recipe Description
Makes 14 servings. 6 net grams of carbohydrate per
serving.
Preparation Steps:serving.
I made these for Thanksgiving one year. (I used xylitol)
They were a huge hit!
Level of Difficulty:They were a huge hit!
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: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)
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.
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.
