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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"He looked like something that had gotten loose from Macy's Thanksgiving Day Parade."
-Harpo Marx, Actor

The refrigerator light goes on...

Custards require gentle heating of eggs and milk. Using the dry milk powder as an enhancement for the milk creates a richer dessert. This recipe does well with the nutmeg. You can add cinnamon for that "true" pumpkin pie flavor but go easy -- 1/4 to 1/2 teaspoon will be enough.

Water Bath (Bain Marie)

The French use the term Bain Marie for water bath.  This technique is used to help foods cook more evenly in the oven.  In the case of the Creme Caramel placing the ramekins in a roasting pan and filling the pan with hot water until it is 1/2 to 2/3 of the way up the sides of the ramekins transfers the heat to the custard gently.  The humidity from the steam that rises as the water heats helps keep the top of the custard from becoming too dry. 


 

Pumpkin Creme Brulee



Servings = 4 | Serving size =1 custard

Cooking Time = 120 Minutes

This recipe can be multiplied by 2.

The custards keep well for a few days. Wrap tightly with plastic wrap.

2 cups 2% milk
1/2 cup non-fat dry milk powder
1 tsp pure vanilla extract
1/2 tsp ground nutmeg
6 Tbsp Granulated Stevia or Splenda
1/2 cup canned pumpkin (no salt added)
2 large egg yolks
1/8 tsp salt
8 tsp granulated sugar

Pumpkin Creme BruleePlace 2% milk, dry milk powder, vanilla extract and ground nutmeg in a medium sized non-reactive sauce pan. Heat over medium heat until the mixture reaches 180F. (This is the temperature that the milk will just begin to boil and at a higher temperature it will boil over.) Stir continuously and do not allow to boil.

Remove from the heat and allow to cool at least a few hours (preferably overnight in the refrigerator).

After the milk mixture is cool preheat the oven to 300F. Fill a roasting pan with water to a level that will be about 3/4 of the way up a 1 cup ramekin. It is best to test this by placing the ramekins in the water bath to make sure it is not overfilled.

Place the roasting pan in the oven until the water is hot (this should take at least 20 minutes).

In a stainless bowl place the Splenda, canned pumpkin, egg yolks and salt. Cream together until smooth.

Strain the milk mixture through a fine sieve into the egg mixture. Whisk until well blended.

Divide the milk/egg mixture between four 1 cup ramekins. Place the ramekins in the water bath in the oven and cook for 60 minutes.

Very carefully remove the roasting pan from the oven and allow the custard to cool for 30 minutes while still in the water bath. Cover each custard with plastic wrap and chill overnight.

Place 2 teaspoons sugar on the top of each custard. Using a blowtorch melt the sugar by carefully aiming the tip of the flame at the surface of the sugar. Tilt and rotate the ramekin so that the melted sugar covers the surface of the custard.

Serve.

Alternatively, the sugar can be melted under a broiler but the custard will need to cool again afterwards for about 10 minutes on the counter and another 20 minutes in the refrigerator.

Nutrition Facts

Serving size = one custard

Servings = 4

.

Amount Per Serving

Calories 172 Calories from Fat 44
  % Daily Value
Total Fat 5g 8%
    Saturated Fat 2g 8%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 116mg 39%
Sodium 201mg 8%
Total Carbohydrates 22g 7%
    Dietary Fiber 1g 4%
    Sugars 20g  
Protein 10g  
Vitamin A 102% Vitamin C 5%
Calcium 30% Iron 4%
Vitamin K 5 mcg Potassium 444 mg
Magnesium 38 mg