{"id":48579,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pumpkin-creme-brulee\/"},"modified":"2024-07-31T17:31:47","modified_gmt":"2024-07-31T22:31:47","slug":"pumpkin-creme-brulee","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-creme-brulee\/","title":{"rendered":"Pumpkin Creme Brulee"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">You don\u2019t have to save restaurant-quality desserts for special occasions. Whether it\u2019s a weeknight treat or you\u2019re celebrating the launch of a binge-worthy TV show, you can whip up delicious bites whenever you\u2019re in the mood. Enter, this pumpkin creme brulee recipe. It whisks household pantry and fridge staples into the creamiest sweet treat.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Even better? You need just a few ingredients to make this creme brulee: eggs, sugar, heavy cream, canned pumpkin, vanilla extract and a few spices. If you\u2019re wondering about the crackly sugar topping, don\u2019t worry: While this technique may seem challenging, we\u2019ll offer some tips to help you achieve it at home. So you can now enjoy this rich, custardy dessert without making a restaurant reservation.\u00a0<\/span><\/p>\n<h2>Pumpkin Creme Brulee Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022866\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pumpkin-Creme-Brulee_TOHD24_41369_AlejandroMonfort_9.jpg?fit=700%2C1024\" alt=\"Taste Of Home Pumpkin Creme Brulee\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><b>Egg yolks: <\/b><span style=\"font-weight: 400;\">To create the creamy and smooth texture of the pumpkin creme brulee, we use egg yolks to infuse richness into the custard.<\/span><\/li>\n<li><b>Sugar: <\/b><span style=\"font-weight: 400;\">To enhance the flavor of the custard, we carefully fold sugar into the base. Additional sugar is caramelized on top of the creme brulee to create a delightful crunchy topping.<\/span><\/li>\n<li><b>Heavy whipping cream: <\/b><span style=\"font-weight: 400;\">Heavy cream contributes to the rich and smooth texture of the custard base in this pumpkin creme brulee.<\/span><\/li>\n<li><b>Canned pumpkin: <\/b><span style=\"font-weight: 400;\">To save time, we use canned pumpkin instead of roasting, scooping and blending a whole pumpkin. (<em>Psst:<\/em> Here are more <\/span><span style=\"font-weight: 400;\">creative ways to <\/span><a href=\"https:\/\/www.tasteofhome.com\/collection\/best-pumpkin-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-pumpkin-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">cook and bake with pumpkin<\/span><\/a><span style=\"font-weight: 400;\">.)<\/span><\/li>\n<li><b>Vanilla extract: <\/b><span style=\"font-weight: 400;\">A dash of vanilla extract helps heighten the pumpkin flavors while infusing sweet floral notes.<\/span><\/li>\n<li><b>Cinnamon: <\/b><span style=\"font-weight: 400;\">Cinnamon is infused into the custard to introduce delightful, earthy and comforting flavors.<\/span><\/li>\n<li><b>Ginger: <\/b><span style=\"font-weight: 400;\">To cut through the pumpkin\u2019s sweetness, powdered ginger adds a hint of spice.<\/span><\/li>\n<li><b>Nutmeg: <\/b><span style=\"font-weight: 400;\">A few pinches of nutmeg create nostalgic, warm and comforting pumpkin spice flavors.<\/span><\/li>\n<li><b>Cloves: <\/b><span style=\"font-weight: 400;\">Cloves add a spicy depth to this pumpkin creme brulee recipe.<\/span><\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the pumpkin custard<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022858\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pumpkin-Creme-Brulee_TOHD24_41369_AlejandroMonfort_1.jpg?fit=700%2C1024\" alt=\"Taste Of Home Pumpkin Creme Brulee\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">In a small bowl, whisk the egg yolks and 1\/3 cup of the sugar until pale yellow. <\/span><span style=\"font-weight: 400;\">In a small saucepan, heat the cream over medium heat until bubbles form around the sides. Remove from the heat and slowly stir a small amount of hot cream into the egg yolk mixture, mixing well. S<\/span><span style=\"font-weight: 400;\">lowly pour the egg mixture into the pan with the cream and whisk until combined. Stir in the pumpkin, vanilla and spices.<\/span><\/p>\n<h3>Step 2: Pour into ramekins and bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022859\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pumpkin-Creme-Brulee_TOHD24_41369_AlejandroMonfort_2.jpg?fit=700%2C1024\" alt=\"Taste Of Home Pumpkin Creme Brulee\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Preheat the oven to 325\u00b0F. Pour the pumpkin mixture into eight 6-ounce ramekins or custard cups, then place the ramekins in a baking pan and add 1 inch of boiling water to the pan. <\/span><span style=\"font-weight: 400;\">Bake the brulee, uncovered, for 25 to 30 minutes or until the centers are barely set (the mixture will jiggle). Remove the ramekins from the water bath and allow them to cool for 10 minutes.<\/span><\/p>\n<h3>Step 3: Refrigerate the custard<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022860\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pumpkin-Creme-Brulee_TOHD24_41369_AlejandroMonfort_3.jpg?fit=700%2C1024\" alt=\"Taste Of Home Pumpkin Creme Brulee\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Cover the creme brulee and refrigerate it for at least four hours.<\/span><\/p>\n<h3>Step 4: Caramelize the topping<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022861\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pumpkin-Creme-Brulee_TOHD24_41369_AlejandroMonfort_4.jpg?fit=700%2C1024\" alt=\"Taste Of Home Pumpkin Creme Brulee\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">If using a creme brulee torch, sprinkle the top of each ramekin with the remaining sugar, then use the torch to caramelize the topping, keeping the flame two to three inches away from the custard.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If using the broiler setting in your oven, p<\/span>lace the ramekins on a baking sheet, and let stand at room temperature for 15 minutes. Sprinkle each ramekin evenly with the remaining sugar, and p<span style=\"font-weight: 400;\">lace them in the oven, ensuring they are at least 8 inches from the heat source<\/span>. Broil for four to seven minutes or until the sugar is caramelized and amber brown. Refrigerate for one to two hours or until firm <span style=\"font-weight: 400;\">before serving.\u00a0<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022863\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pumpkin-Creme-Brulee_TOHD24_41369_AlejandroMonfort_6.jpg?fit=700%2C1024\" alt=\"Taste Of Home Pumpkin Creme Brulee\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h2>Pumpkin Creme Brulee Variations<\/h2>\n<ul>\n<li><b>Swap the ramekin for a festive vessel: <\/b><span style=\"font-weight: 400;\">If pumpkins are in season, try using a hollowed-out pumpkin instead of a ramekin as the base for this creme brulee recipe.<\/span><\/li>\n<li><b>Level up the sugar topping: <\/b><span style=\"font-weight: 400;\">For a delicious and crunchy topping, grind up some pistachios or pecans, mix them with sugar and then caramelize them.<\/span><\/li>\n<li><b>Garnish with fruit: <\/b><span style=\"font-weight: 400;\">For an extra zesty kick, try topping the pumpkin creme brulee with segmented oranges. For a refreshing bite, consider garnishing with ripe blueberries.<\/span><\/li>\n<\/ul>\n<h2>How to Store Pumpkin Creme Brulee<\/h2>\n<p><span style=\"font-weight: 400;\">You can store the pumpkin creme brulee in an airtight container in the refrigerator for up to three days to maintain its texture and flavor.<\/span><\/p>\n<h3>Can you make pumpkin creme brulee ahead of time?<\/h3>\n<p><span style=\"font-weight: 400;\">Lean on this recipe the next time you host a dinner and want to get ahead on dessert prep. Simply follow the recipe, store the creme brulee in an airtight container and refrigerate it for up to three days until you\u2019re ready to serve.<\/span><\/p>\n<h3>Can you freeze this pumpkin creme brulee recipe?<\/h3>\n<p><span style=\"font-weight: 400;\">While you can freeze pumpkin creme brulee in an airtight container for up to two months, we don\u2019t recommend doing so because it may alter the taste and texture of your custard-based dessert.\u00a0<\/span><\/p>\n<h3>How long does pumpkin creme brulee last?<\/h3>\n<p><span style=\"font-weight: 400;\">If you made too much creme brulee, keep it in the ramekins and store it in an airtight container. It will stay fresh in the refrigerator for up to three days or in the freezer for up to two months. However, we don\u2019t recommend freezing it, as it may affect the texture and taste of the custard.<\/span><\/p>\n<h2>Pumpkin Creme Brulee Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022864\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pumpkin-Creme-Brulee_TOHD24_41369_AlejandroMonfort_7.jpg?fit=700%2C1024\" alt=\"Taste Of Home Pumpkin Creme Brulee\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you make this pumpkin creme brulee recipe vegan?<\/h3>\n<p><span style=\"font-weight: 400;\">You can easily transform this pumpkin creme brulee into a plant-based dessert by making a few simple swaps. Substitute the eggs with cornstarch to thicken the custard, and opt for full-fat coconut milk instead of heavy cream to maintain its smooth and rich texture.<\/span><\/p>\n<h3>Can you make pumpkin creme brulee without a water bath?<\/h3>\n<p><span style=\"font-weight: 400;\">We recommend using a water bath when baking your creme brulee. This method can help prevent the custard from overcooking, ensuring a smooth and creamy texture for your dessert.<\/span><\/p>\n<h3>Do you need a torch to make this pumpkin creme brulee recipe?<\/h3>\n<p><span style=\"font-weight: 400;\">You don\u2019t need a torch to achieve a beautifully caramelized sugar topping on your creme brulee. Once you\u2019ve prepared the pumpkin custard and allowed it to set in the fridge and bake in a water bath, you can place it under the broiler in the oven for a few minutes. This trick will give the top of your dessert a desirable amber-brown color and create a satisfyingly crackly texture.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You can easily create a rich and creamy pumpkin creme brulee using simple ingredients found in your fridge and pantry. So why limit yourself to enjoying restaurant-style desserts at restaurants? <\/p>\n","protected":false},"author":7061,"featured_media":2107724,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306129,303971,304158,304119,304172,304173,304423,304328,306132,306125,304288,305487,307040,307033,303966,304408,304368,303887,306848,304348,304268,307759,324623,304150,303883,304468,304117,307614],"categories-v2":[311902,308500,310461,309438,340686,309451,309455,308821,308984,308481,340243,311897,259620,310796,310081,310079,308495,308813,308745,308478,309603,309000,259483,310724,309177,309434,308476,308875,308705,310591],"coauthors":[343397],"recommended_recipes":[{"post_title":"Homemade Pumpkin Ice Cream","post_link":"\/recipes\/homemade-pumpkin-ice-cream\/","post_image":"\/wp-content\/uploads\/2024\/08\/Homemade-Pumpkin-Ice-Cream_EXPS_TOHD24_35944_LauraScherb_8-1.jpg"},{"post_title":"Classic Creme Brulee","post_link":"\/recipes\/classic-creme-brulee\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Creme-Brulee_EXPS_DIYDAP_31135_B07_29_1b.jpg"},{"post_title":"Caramel Creme Brulee","post_link":"\/recipes\/caramel-creme-brulee\/","post_image":"\/wp-content\/uploads\/2018\/01\/Caramel-Creme-Brulee_EXPS_THCA17_195861_A6_01_2b-4.jpg"},{"post_title":"Chocolate Creme Brulee","post_link":"\/recipes\/chocolate-creme-brulee\/","post_image":"\/wp-content\/uploads\/2025\/05\/Chocolate-Creme-Brulee_EXPS_TOHX26_278805_DR_05_08_10b.jpg"},{"post_title":"Creme Brulee Cake","post_link":"\/recipes\/creme-brulee-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Creme-Brulee-Cake_EXPS_TOHD24_278674_JonathanMelendez_12.jpg"},{"post_title":"Chocolate-Raspberry Creme Brulee","post_link":"\/recipes\/chocolate-raspberry-creme-brulee\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Raspberry-Creme-Brulee_EXPS_THCA18_132232_B11_03_2b-1.jpg"},{"post_title":"Pumpkin French Toast 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Brulee","post_link":"\/recipes\/lemon-creme-brulee\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_83188_OrlyCatz.jpg"},{"post_title":"Pumpkin Mousse","post_link":"\/recipes\/pumpkin-mousse\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_7309_JuliaHartbeck_4.jpg"},{"post_title":"Pumpkin Spice Custard","post_link":"\/recipes\/pumpkin-spice-custard\/","post_image":"\/wp-content\/uploads\/2020\/03\/Pumpkin-Latte-Custard_EXPS_THEDSCODR20_239064_B01_10_6b.jpg"},{"post_title":"Pumpkin Dessert","post_link":"\/recipes\/pumpkin-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Dessert_EXPS_HPBZ16_25984_B05_25_1b.jpg"},{"post_title":"Sweet Corn Creme Brulee","post_link":"\/recipes\/sweet-corn-creme-brulee\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sweet-Corn-Creme-Brulee_exps119587_CW1996976B04_06_3bC_RMS.jpg"},{"post_title":"Pumpkin Cream of Wheat","post_link":"\/recipes\/pumpkin-cream-of-wheat\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Cream-of-Wheat_EXPS_PKBBZ17_48265_B03_14_2b.jpg"},{"post_title":"Pumpkin Ice Cream Pie","post_link":"\/recipes\/pumpkin-ice-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/04\/Pumpkin-Ice-Cream-Pie_EXPS_PCBZ18_10954_B05_10_1b.jpg"},{"post_title":"White Chocolate Creme Brulee","post_link":"\/recipes\/white-chocolate-creme-brulee\/","post_image":"\/wp-content\/uploads\/2017\/09\/White-Chocolate-Creme-Brulee_exps28744_CFT1191211C05_16_3b_RMS.jpg"},{"post_title":"Pomegranate Creme Brulee","post_link":"\/recipes\/pomegranate-creme-brulee\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pomegranate-Creme-Brulee_exps49581_THCA1917912C03_24_2bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Creme-Brulee_EXPS_TOHD24_41369_AlejandroMonfort_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-creme-brulee\/","name":"Pumpkin Creme Brulee","datePublished":"2018-01-01","dateModified":"2024-07-31","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-Creme-Brulee_EXPS_TOHD24_41369_AlejandroMonfort_5.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"You can easily create a rich and creamy pumpkin creme brulee using simple ingredients found in your fridge and pantry. So why limit yourself to enjoying restaurant-style desserts at restaurants? ","recipeIngredient":["8 large egg yolks","1\/3 cup plus 1\/2 cup sugar, divided","3 cups heavy whipping cream","3\/4 cup canned pumpkin","1-1\/2 teaspoons vanilla extract","1\/2 teaspoon ground cinnamon","1\/4 teaspoon each ground ginger, nutmeg and cloves"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pumpkin custard","text":"In a small bowl, whisk the egg yolks and 1\/3 cup of the sugar until pale yellow. In a small saucepan, heat the cream over medium heat until bubbles form around the sides. Remove from the heat and slowly stir a small amount of hot cream into the egg yolk mixture, mixing well. Slowly pour the egg mixture into the pan with the cream and whisk until combined. Stir in the pumpkin, vanilla and spices.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pumpkin-Creme-Brulee_TOHD24_41369_AlejandroMonfort_1.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Pour into ramekins and bake","text":"Preheat the oven to 325\u00b0F. Pour the pumpkin mixture into eight 6-ounce ramekins or custard cups, then place the ramekins in a baking pan and add 1 inch of boiling water to the pan. Bake the brulee, uncovered, for 25 to 30 minutes or until the centers are barely set (the mixture will jiggle). Remove the ramekins from the water bath and allow them to cool for 10 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pumpkin-Creme-Brulee_TOHD24_41369_AlejandroMonfort_2.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Refrigerate the custard","text":"Cover the creme brulee and refrigerate it for at least four hours.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pumpkin-Creme-Brulee_TOHD24_41369_AlejandroMonfort_3.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Caramelize the topping","text":"If using a creme brulee torch, sprinkle the top of each ramekin with the remaining sugar, then use the torch to caramelize the topping, keeping the flame two to three inches away from the custard. If using the broiler setting in your oven, place the ramekins on a baking sheet, and let stand at room temperature for 15 minutes. Sprinkle each ramekin evenly with the remaining sugar, and place them in the oven, ensuring they are at least 8 inches from the heat source. Broil for four to seven minutes or until the sugar is caramelized and amber brown. Refrigerate for one to two hours or until firm before serving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pumpkin-Creme-Brulee_TOHD24_41369_AlejandroMonfort_4.jpg?resize=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Ashia Aubourg"}],"nutrition":{"@type":"NutritionInformation","calories":" 452 calories","fatContent":"38g fat (22g saturated fat)","cholesterolContent":"327mg cholesterol","sodiumContent":"43mg sodium","carbohydrateContent":"26g carbohydrate (22g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.142857,"reviewCount":7,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Umbilico"},"reviewBody":"I just made this and it is awesome! Based on the negative reviews I modified a few things. I doubled the amounts on  all the spices ( ground nutmeg, cinnamon, ginger, and allspice as substitute for cloves), increased canned pumpkin to 1 1\/2 cups and sugar 2\/3 cup. It tastes just like pumpkin pie filling now! I also doubled the vanilla extract","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mmfre469"},"reviewBody":"I made this pumpkin creme brulee for Thanksgiving this year and it was a big hit. Very easy to make, the only challenge I had was getting the sugar to carmalize on top as I don't have a torch.  The broiler did an OK job at best!  But they were still very delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cheya"},"reviewBody":"I followed the recipe exactly and it turned out horrible.  I'm going to try cooking it longer tomorrow but I'm not hopeful that it will help.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ann-tiques"},"reviewBody":"This recipe was awful unless you like bland paste. Don't waste 8 eggs and 3 cups heavy cream. A waste of time and money.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ellen2"},"reviewBody":"I haven't made it yet but wonder what constitutes the rating of 'healthy'.  It looks fabulous though.  Do you suppose it would work using low-fat or no fat cream or half and half?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cheya"},"reviewBody":"There are 2 reviews (3 now) and all are 1 star and yet the rating up by the picture & title shows 4 star rating!  What's up with that?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marcellatp"},"reviewBody":"This turned out really well.  I took it to a book club and all conversation stopped while people were eating.  I think that's a first for our chatty group!  Perfectly spiced, not too sweet but very rich.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"41369","romance_copy_dek":"You can easily create a rich and creamy pumpkin creme brulee using simple ingredients found in your fridge and pantry. So why limit yourself to enjoying restaurant-style desserts at restaurants? 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