Updated: Aug 3
Pumpkin Creme Brulee Recipe
6 eggs yolks
1/2 cup Lakanto Monkfruit Sweetener
1 tsp pumpkin pie spice
1 tsp vanilla bean paste
2 cups of heavy cream
1 cup mashed cooked pumpkin
tbsps coconut sugar
Preheat the oven to 325 degrees F. Whisk together the egg yolks, Lakanto Monkfruit sweetener, pumpkin pie spice, and vanilla bean paste in a medium bowl.
Heat the heavy cream in a saucepan over medium-low until it simmers. Slowly whisk the milk into the yolk mixture. Fold in the pureed pumpkin.
Place six 6-ounce ramekins in a roasting pan. Fill the pan with just enough hot water to reach halfway up the sides of the ramekins.
Divide the pumpkin mixture evenly among the ramekins. Bake until the centers are just set for 35 to 40 minutes.
Remove the ramekins from the water bath and let them cool to room temperature.
To serve, sprinkle each ramekin with a small amount of coconut sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. The other way to do it is to place the ramekins under a broiler for about 2 minutes until the sugar is golden brown.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
To learn more about our services, please visit the Service Offerings page.
To book a discovery call, please visit the Book Consult page or call 541-255-5047.