Blogger Barbara Schieving of Barbara Bakes shares how a rich, creamy custard, flavored with the warm, spicy flavors of fall and topped with a thin layer of crispy caramelized sugar makes this Pumpkin Crème Brûlée recipe an elegant dessert that is easy to make at home.
SAVE ON THIS RECIPE!
*Do not use glass custard cups; they cannot withstand the heat from the kitchen torch or broiler and may break.
If you don’t have a kitchen torch, you can caramelize the sugar under the broiler. After sprinkling with coarse sugar, place the ramekins on a 15x10x1-inch pan or cookie sheet with sides. Broil with tops 4 to 6 inches from heat until sugar is melted and lightly browned, 1 to 2 minutes.
If you don’t have pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves instead.
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