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Pumpkin Spice Crème Brûlée
Macros per serving:
• 460 Calories
• 49g of Fat
• 5g of Protein
• 5g of Net Carbs
Servings Prep Time
2servings 30minutes
Cook Time
40minutes
Servings Prep Time
2servings 30minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat oven to 300°F. Heat up the heavy cream in a sauce pan but do not let it boil. Add in your pumpkin pie spice and once the cream starts the bubble, turn the heat off and cover it with a lid. Let it stand, steeping for 5 minutes.
  2. While it’s steeping, separate two egg yolks and whisk them until they’re light yellow.
  3. Add a little of your cream mixture at a time to the eggs, whisking continuously.
  4. Once it’s combined, add in your pumpkin puree. Whisk well.
  5. Then add in 2 tablespoons of erythritol (or more if you prefer it extra sweet). Stir well.
  6. Place 2 ramekins in a deep baking dish and fill up the dish with hot water (about ½ way up the ramekins).
  7. Pour your crème brulee into the ramekins and bake for about 30-40 minutes. The tops of the crème brulees will be jiggly, but set.
  8. Let them cool on the counter for 15 minutes, then refrigerate for at least 4 hours, or preferably overnight. They will set even more in the refrigerator.
  9. When you’re ready to serve, sprinkle a teaspoon of erythritol onto each ramekin.
  10. Use a blow torch to burn the tops of the crème brulees. You can also place the ramekins in the broiler for about 1-2 minutes until you see the tops becoming brown and crystallized. Keep a close eye on them, they brown fast!
  11. Serve and enjoy!