Pumpkin Protein Crème Brûlée

Yields: 5 crème brûlées | Prep Time: 15 minutes | Rest Time: 3 hours | Cook Time: 45 minutes 

Ingredients

• 6 egg yolks

• 2 tablespoons (25 grams) granulated sugar, plus more for topping

• 2 scoops (80 grams) Pumpkin Pie Farmer Protein

• ½ cup (114 grams) pumpkin puree

• 2 cups (454 grams) heavy cream, divided

• ½ teaspoon fine French salt or Vanilla Bourbon French Salt

• Water

Directions

1. Preheat the oven to 325 degrees Fahrenheit. Set aside a 9 x 13-inch baking dish and 5 (6-ounce) ramekins. 

2. To a blender, add the egg yolks, sugar, protein, pumpkin, and ¼ cup of the heavy cream. Blend until smooth and barely whipped, about 1 minute, scraping the sides about halfway through. Pour into a medium bowl and set next to the stove. 

3. Add the remaining heavy cream and salt to a saucepan over medium heat. Whisking frequently, warm the milk until steaming and you see the first signs of simmering. 

4. Slowly whisk the steamed cream into the egg yolk mixture, adding it in a thin, steady stream. Divide the custard between the ramekins, filling them about ¼-inch from the top. Place the ramekins inside the baking dish. 

5. Boil enough water to fill the baking dish about halfway up the sides of the ramekins. Transfer to the oven and bake for 30 to 35 minutes, or until the custard barely jiggles in the center. Chill the crème brûlées for at least 3 hours or up to overnight. 

6. When ready to serve, position a rack in the top third of the oven and set the oven to broil. Sprinkle each crème brûlée with a thin layer of sugar and place under the broiler until the sugar melts and toasts into a deep golden brown. 

7. Let the crème brûlée rest for a few minutes until the sugar sets into a shell. Serve warm.