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The credit for this wonderful recipe goes to “The Royal Chef,” Darren McGrady.

When he shared it in his newsletter, it was too good to not pass on.

Maple Pumpkin Creme Brulee
Serves 8
8 egg yolks
2 c. heavy cream
1 tsp. vanilla paste
1/4 c. maple syrup

1/4 c. sugar
1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 c. pumpkin pie mix (canned)
extra sugar for glazing
toasted pecans for garnish


Preheat oven to 325F.

In a large bowl, whisk the egg yolks with the vanilla, maple syrup, pumpkin pie mix, nutmeg and cinnamon

Bring the cream to a boil in a medium pan and whisk on to the egg mixture. Return the mix to the pan over a low heat and stir with a wooden spoon until the mixture just star
ts to thicken slightly, about 3-4 minutes.

Pour the mix into 8 ramekins and place on a baking sheet and in the center shelf of the oven Cook for about 20 minutes or until the brulees “jiggle” when shaken slightly. Remove from the oven and cool completely. You can make up to this stage the day ahead and refrigerate.

Sprinkle sugar on the tops of the chilled brulees and broil in the oven or with a blow torch until golden brown on top. Serve on a bed of toasted pecans (like in the picture).

Big Blend Magazine

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards