Crème Brule in Mini Pumpkins | Vessy’s Gourmet kitchen
Crème Brule in Mini Pumpkins
Serves 2
Mini Pumpkin Creme Brûlée with @peteandgerrys Organic Free Range Eggs—it’s pretty much the baby between Creme Brûlée and Pumpkin Pie. I love baking with free-range eggs to create a smooth, silky consistency in these fall desserts!
Cut the top off your pumpkins and remove the pulp and seeds. Scrape the sides and add scraped pumpkin flesh to a pot - it’s ok to have some pulp or seeds with the pumpkin flesh. Add cream, sugar, vanilla, cinnamon, pumpkin spice, cloves and salt and bring to a gentle simmer over medium-low heat. Let cool for 5 minutes and strain the mixture into a bowl.
Preheat oven to 275° F.
Whisk your egg yolks and slowly pour them into the cream mixture. Strain again and fill your carved mini pumpkins.
Place pumpkins in a casserole or baking dish dish and fill halfway with water around the pumpkins. (Place the lids in between to keep pumpkins in place.)
Bake until jiggly in the center - about 1.5 hours.
Cool to room temperature and then chill in the fridge for at least 2 hours.
When ready to serve, sprinkle pumpkins with turbinado sugar and brûlée with a culinary torch or under a broiler.
