Most creme brulee recipes are naturally gluten-free, but when you add canned pumpkin puree, you have to be careful that the manufacturer has not added any gluten containing ingredients. I used evaporated cane sugar to caramelize my gluten free pumpkin creme brulee as the sugar granules are larger. Coarse sugar is the best sugar to use in this case. However, granulated sugar works okay, too. Before you know it, Thanksgiving will be upon us and I thought you may like to use this recipe for one of your desserts. It’s great because you can make it in advance and it is an recipe. Enjoy the fall season.
Gluten Free Pumpkin Creme Brulee
A festive fall favorite, gluten free pumpkin creme brulee. An easy to make gluten-free dessert that may be made in advance.
- 1 3/4 cups heavy whipping cream
- 1/4 cup whole milk
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/16 teaspoon ground cloves
- 1/16 teaspoon ground ginger
- 4 large egg yolks
- 1 Tablespoons pure vanilla extract
- 3/8 cup granulated sugar
- 1/4 cup canned 100% pumpkin puree (Libby's)
- 1/3 cup coarse or large granulated sugar (or brown sugar)
- Preheat the oven to 300°F.
- In a medium saucepan, over medium heat, whisk the cream, milk, cinnamon, nutmeg, ginger, and cloves together, stirring occasionally. As soon as it comes to a boil, turn off the heat and set aside.
- In a large bowl, whisk egg yolks and sugar together just until combined.
- Add in warm cream, whisking constantly while pouring.
- Add pumpkin puree and mix until blended.
- Distribute mixture into 4 ramekins or more for shallow dishes. Add to a baking pan and fill halfway to the top of the ramekins with boiling water.
- Bake for 35 minutes. (The custard should giggly when you shake the ramekins, but they will firm up as it cools.
- Transfer dishes from the water in the pan to a cooling rack to cool at room temperature for about 20 minutes. Then cover with plastic wrap and refrigerate for at least 3 hours, but preferably overnight.
- Right before serving, sprinkle sugar on top of the custard, shake off an access sugar, and torch until golden brown or place under broiler on a baking sheet for a minute or two. Allow sugar to cool for at least 1 minute before serving. If you have trouble browning the sugar, use brown sugar instead of granulated.
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