Dairy-free Pumpkin Creme Brulee
So, what’s a creme brulee without the “creme”? It’s not a whole lot to be honest. Which is why I added pumpkin puree, which stands in for the cream and contributes to the velvety texture. I think I actually prefer it with pumpkin!
Bonus: no risk of running into “thick and eggy” creme brulees! The pumpkin ensures the texture is just right: rich, creamy, light on the tongue, velvety… the perfect base for a thin crust of caramelized sugar.
The icing on the cake is that this recipe is enhanced with just a touch of spice and uses Almond Breeze almond milk. Healthy and delicious!
Polish those spoons!
Dairy-free Pumpkin Creme Brulée
- 4 egg yolks
- 1 cup Almond Breeze unsweetened vanilla almond milk
- 3 tbsp dark brown sugar
- pinch of salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/8 tsp ground clove
- 1/3 cup pumpkin puree
- about 4 tsp of granulated sugar to make the brulee top
- Preheat oven to 300F
- Whisk the egg yolks in a medium size bowl and set aside
- Bring 1/2 cup of almond milk to a simmer with the brown sugar and salt. Once it reaches a simmer remove from heat and stir in the vanilla and spices.
- Gradually add the milk mixture in a steady stream to the egg yolks, whisking constantly to ensure they do not form solids. Stir in the pumpkin puree. Divide the mixture evenly among 4 ramekins (or other small heat-resistant containers)
- Place the ramekins on a deep baking pan and pour very hot water around the outside of the ramekins until it reaches about half way up the sides of the ramekins. Bake for 50-55 minutes or until they are cooked through (your kitchen will smell wonderful at this stage!)
- Once they are cool enough to handle, put them in the fridge for at least two hours prior to serving.
- When ready to serve, sprinkle 1 tsp of granulated sugar on each custard and caramelize it with a kitchen torch or under the broiler. Serve immediately.
This post was sponsored by Almond Breeze. All photos, recipes, and opinions are entirely my own.