Pumpkin Crème Brûlée

An easy and exquisite alternative to pumpkin pie. 


  1. Preheat oven to 325°.
  2. In a medium saucepan, heat the cream, coffee creamer, cinnamon, nutmeg, vanilla, cloves, brown sugar and 1/2 cup granulated sugar.
  3. Stir frequently to dissolve sugar. Bring to a boil, then immediately remove from heat. Set aside for 10 minutes.
  4. In a large bowl, whisk the egg yolks until frothy.
  5. Slowly whisk in cream mixture, then whisk in pumpkin puree.
  6. Set 16 medium ovenproof ramekins in 13x9-inch baking pans. Divide the custard evenly between the 16 dishes.
  7. Add boiling water to baking pan to come halfway up the sides of the ramekins.
  8. Bake 40-55 minutes or until center is set yet still jiggles.
  9. Remove from water bath, cool about 15 minutes.
  10. Refrigerate for 2-3 hours.
  11. When ready to serve, remove from refrigerator and cover tops in remaining granulated sugar.
  12. Caramelize sugar with a kitchen torch or place under hot broiler for 1-2 minutes.
  13. Let cool 1 minute and top with whipped dairy topping.

Recipe courtesy of Chef Alyssa,
ALDI Test Kitchen