2 cups heavy whipping cream
1/2 cup pumpkin puree
1 teaspoon LorAnn Pumpkin Spice flavor emulsion
1 tablespoon pumpkin spice seasoning
5 egg yolks, room temperature
3/4 cup Pyure confectioner sugar substitute and 3 tablespoons, separated (Pyure brand yields
the best carmelization results)
1/4 teaspoon pink Himalayan salt
6 cups water
6 ramekin cups (4 oz each)
metal 9x13 baking dish
Preheat the oven to 325 degrees Farenheit
Heat the heavy cream in a medium sauce pan until the cream comes to a steady
simmer. Do not boil. Remove from the heat and add in the pumpkin puree, pumpkin emulsion, and pumpkin spice seasoning. Whisk together.
In a separate bowl, beat the egg yolks and 3/4 of the powdered sugar substitute
together for approximately 3 minutes, to achieve a light creamy texture.
Meanwhile bring the 6 cups of water to a boil on the stove.
Add about 1/4 cup of the warmed cream mixture into the egg and powdered sugar
substitute mix. Stir thoroughly until combined. Then add the remaining eggs in and mix
very well. (Do not add the cream all at once to the egg yolks or you will end up with
Evenly distribute the custard amongst your ramekins. Place the ramekins in your 9x13
baking dish and add the boiling water to the pan until the water is halfway up the sides
of each ramekin.
Bake for 30-35 minutes until the center is barely set. Allow to cool at room temperature, then transfer to your refrigerator for a minimum of 4 hours before serving. (Best if refrigerated overnight)
When you're ready to serve, top each ramekin with the remaining powdered sugar substitute (1/2 tablespoon each)
You can then "carmelize" the top with a brulee torch, or place your oven rack to the top position
and heat your oven to a high broil.
Once the oven is heated, add your creme brulees
topped with the sugar substitute and broil for 1-2 minutes. Top with berries and enjoy.