Mini Pumpkin Creme Brûlée
Serves 410 mins prep90 mins cook
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.
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What you need
Instructions
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.View original recipe