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Mini Maple Pumpkin Crème Brûlées: 6 Divine Bites

Mini Maple Pumpkin Crème Brûlées
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Indulge in these delightful Mini Maple Pumpkin Crème Brûlées, a perfect sweet treat to satisfy your dessert cravings with a rich, creamy custard and a crisp caramelized sugar topping.

Ingredients

Scale
  • 2 cups heavy cream
  • 1/2 cup pumpkin puree
  • 1/2 cup granulated sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground cloves
  • Pinch of salt
  • 6 large egg yolks
  • 1/4 cup pure maple syrup

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. In a medium saucepan, combine the heavy cream, pumpkin puree, 1/4 cup of the granulated sugar, cinnamon, nutmeg, cloves, and salt.
  3. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not boil.
  4. Remove from heat and let it steep for 10 minutes.
  5. In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup of granulated sugar until pale and slightly thickened.
  6. Slowly temper the egg mixture by gradually whisking in about half of the warm cream mixture.
  7. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
  8. Whisk in the maple syrup.
  9. Strain the custard through a fine-mesh sieve into a bowl or large measuring cup to ensure a smooth texture.
  10. Pour the custard evenly into six 4-ounce ramekins.
  11. Place the ramekins in a large baking dish. Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins, creating a water bath.
  12. Bake for 35-45 minutes, or until the edges of the custards are set but the centers still have a slight jiggle.
  13. Remove the ramekins from the water bath and let them cool completely on a wire rack.
  14. Once cooled, cover the ramekins with plastic wrap and refrigeritate for at least 4 hours, or preferably overnight.
  15. Just before serving, sprinkle an even layer of granulated sugar over the top of each custard.
  16. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust.
  17. Let the crème brûlées sit for a minute or two to allow the caramelized sugar to harden before serving.

Notes

  • Ensure your oven temperature is accurate for best results.
  • The water bath is crucial for even cooking and a silky smooth texture.
  • Allow ample chilling time for the custards to set properly.
  • Practice with the kitchen torch on a small amount of sugar before torching your custards if you are new to using one.

Nutrition

Find it online: https://afripaket.com/mini-maple-pumpkin-creme-brulees/