Disney Copycat Recipe: Pumpkin Crème Brûlée

Serve an absolute showstopper this Thanksgiving with this Disney Copy Recipe inspired by Disney’s Beach Club Resort at Walt Disney World. The best part of eating this incredible dessert is breaking through the hard candy topping. The second best part is, well, it’s pumpkin!

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The seasons have changed and Disney parks are transitioning from Halloween fun into Christmas cheer, whether you are missing summer or this is your favorite time of year, I think we can all agree on one thing – Disney Holiday Food Rocks! That’s why I’m excited to bring you a collection of recipes from my favorite Thanksgiving feast on Disney property in this Disney-Inspired Thanksgiving Recipe Book.

Disney magic on your Thanksgiving table!

Easy-to-make recipes that will add a little extra magic to your Thanksgiving festivities.

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    These recipes are from one of the most popular Thanksgiving dinner offerings, a three-course traditional turkey dinner with all the sides.

    Pumpkin Crème Brûlée

    Pumpkin Crème Brûlée

    0 from 0 votes
    Servings

    4

    servings
    Prep Time

    35

    minutes
    Cook Time

    40

    minutes
    Calories

    264

    kcal

    Serve an absolute showstopper this Thanksgiving with this Disney Copy Recipe inspired by Disney’s Beach Club Resort at Walt Disney World. The best part of eating this incredible dessert is breaking through the hard candy topping. The second best part is, well, it’s pumpkin!

    Ingredients

    • 1 1/2 cups 1 1/2 Heavy Cream

    • 1/2 cup 1/2 Whole Milk

    • 1/8 tsp 1/8 Cinnamon

    • 2 pinches 2 Nutmeg, Ground

    • 1 pinch 1 Ginger, Ground

    • 1 pinch 1 Cloves, Ground

    • 4 ea 4 Egg Yolks

    • 1/2 cup 1/2 Granulated Sugar

    • 1/4 cup 1/4 Pumpkin Puree, Canned

    • 1/3 cup 1/3 Coarse or Raw Sugar

    Directions

    • Preheat the oven to 300 degrees F.
    • In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil.
    • Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar.
    • Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
    • Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools.
    • Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
    • When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
    • Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well-browned, 1 to 2 minutes. Let cool 1 minute before serving.

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