This recipe for Paleo Pumpkin Crème Brûlée is a really great change of pace for a Thanksgiving dessert! I love to bring out something a little surprising for the holidays to go along with all of the tradition. So we’re finally home for the holiday. My parents picked us up from the airport and then we went to a couple of Indiana wineries on the 2 hour drive home, just for some tastings and good times. I just love visiting home. We’ve been cooking all morning – tons of our Paleo Thanksgiving Signature Recipes, and then the whole family will come over and we’ll talk and eat and catch up. It’s just great.
I’m so thankful for my family, for Angel, and our fantastic Paleo community. You all are awesome and we’re so lucky to get to be a part of your family traditions. From our family to yours, Happy Thanksgiving!
Paleo Pumpkin Crème Brûlée
1 ¼ cups Coconut Milk
6 Egg Yolks
1/2 tsp ground Cinnamon
1/8 tsp ground Nutmeg
1/2 tsp Vanilla Extract
pinch Coarse Sea Salt
pinch ground Allspice
1/8 tsp ground Ginger
1/2 cup + 4 tsp Coconut Crystals (you can use raw, unrefined cane sugar too if you don’t have coconut crystals)
1/3 cup Pumpkin Puree
Preheat to 300 degrees Fahrenheit.
Pour the milk into a saucepan and whisk in the cinnamon, allspice, ginger and nutmeg. Heat over medium-low heat and warm the mixture until bubbles form around the edges of the pan and steam begins to rise from the surface, about 3 minutes. Remove from heat and let stand for 15 minutes.
In a separate bowl, whisk the egg yolks, vanilla, sea salt, pumpkin and 1/2 cup coconut crystals and blend (I like to use our Bullet!) until smooth. Slowly pour in the coconut milk mixture, whisking until thoroughly incorporated. Pour into ramekins (I use a 4oz ramekin and fill it to the top) and place the ramekins into a 3” deep baking dish. Add boiling water to fill the baking dish halfway up the side of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, about 40 minutes.
Transfer the ramekins to a wire rack and let cool to room temperature, then cover them with plastic wrap and refrigerate them for at least 4 hours or up to 3 days.
*Optional: Now, I know that a lot of you are watching your sugars, but if you want a treat, just before serving, preheat a broiler. uncover the chilled custards and pour 1 tsp of raw sugar (or coconut crystals, but I haven’t tried it that way yet) onto the top of each. Place the ramekins on a baking sheet and broil until the sugar is melted and well browned, about 1-2 minutes. ORif you have a torch, hold a few inches away and flame it until bubbly and browned.
This recipe is Vegetarian!
Makes 4 ramekins
Want something a little more traditional? Don’t worry, we have you covered! Check out our Paleo Thanksgiving Signature Recipes!