Mini Pumpkin Creme Brûlée | Vessy’s Gourmet kitchen
Mini Pumpkin Creme Brûlée
10 mins prepServes 4
A delightful fusion of Creme Brûlée and Pumpkin Pie featuring a smooth, silky consistency. This dessert is prepared using mini pumpkins with a combination of egg yolks, heavy cream, and a blend of spices.
1: Cut the top off your pumpkins and remove the pulp and seeds.
2: Scrape the sides and add scraped pumpkin flesh to a pot.
3: Add cream, sugar, vanilla, cinnamon, pumpkin spice, cloves, and salt to the pot and bring to a gentle simmer over medium-low heat.
4: Let cool for 5 minutes and strain the mixture into a bowl.
5: Preheat oven to 275° F.
6: Whisk your egg yolks and slowly pour them into the cream mixture.
7: Strain again and fill your carved mini pumpkins.
8: Place pumpkins in a casserole or baking dish filled halfway with water around the pumpkins.
9: Bake until jiggly in the center - about 1.5 hours.
10: Cool to room temperature and then chill in the fridge for at least 2 hours.
11: When ready to serve, sprinkle pumpkins with turbinado sugar and brûlée with a culinary torch or under a broiler.
