This recipe is from Patrick Maese at patrickmaese.com, where you’ll find lots of delicious low-carb recipe ideas. Here is the full Pumpkin Crème Brûlée recipe with additional notes.
Servings: 8
Ingredients:
- 16 oz Jarrahdale pumpkin, roasted (instructions below) or 1 15oz can pure pumpkin*
- 3/4 cup granulated monk fruit
- 5 large egg yolks
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 cups heavy whipping cream
- 8 tablespoons additional granulated monk fruit for caramelized topping
Instructions:
For the Roasted Jarrahdale Pumpkin:
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Using a sharp knife, cut the pumpkin in half and scoop out the seeds and strings. You can roast both halves, but you’ll only need one half for this recipe. Save any extra for purée or other uses!
- Brush the pumpkin flesh with coconut or avocado oil, then pierce the skin with a knife or fork all over.
- Place the pumpkin flat side down and roast for 1.5 to 2 hours until the skin can easily be pierced with a fork.
- Remove and let cool for 15 minutes, then scoop out the pumpkin for use or storage.
For the Crème Brûlée:
- Preheat oven to 325° F
- In a mixing bowl, whisk together the roasted pumpkin, monkfruit, egg yolks, vanilla, spices, and salt.
- In a saucepan, bring heavy cream just to a boil, then remove from heat. In small batches, slowly add heavy cream to the pumpkin mixture while mixing. Adding the hot cream too quickly may cook the eggs.
- Once fully incorporated, divide the mixture between 8 ramekins. Place the ramekins into two large roasting pans. Add hot water to the pans so that it reaches halfway up the sides of the ramekins. Bake until custards are set in the middle, 35 minutes.
- Remove and let cool for 15 minutes before chilling in the fridge overnight.
- Sprinkle 1 tablespoon of monk fruit onto each ramekin. Using a kitchen torch, caramelize the sweetener until it reaches an amber color. You can also place them under a broiler for a similar outcome. Refrigerate for 15 minutes to allow the top to harden.
*Notes:
To cut down on the prep time, you can use 1 15 oz can of pure pumpkin. A fresh pumpkin will provide a more subtle flavor, but will not change the outcome of the dish. You can also roast the pumpkin a few days in advance to reduce the overall prep time. Freshly roasted pumpkin will store in the fridge for 1 week or in the freezer for 1 month.
Approximate Nutritional Information for 1 Serving (using canned pumpkin):
Calories: 364, Fat: 36g, Carbs: 8g, Fiber: 1.5g, Sugar: 5g, Protein: 5g
Leave a Reply