Pumpkin creme brulee

If you love pumpkin spice this will become your fixation dessert!

As a pumpkin spiced obsessed I’ve to say this is one of my all time favourite desserts! Rich and velvety custard infused with all the pumpkin spice goodness! I served them in small pumpkins 🎃 which makes for the perfect impressive dinner dessert!

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🌱Vegetarian

🌾Gluten free

🍽️4 portions

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🎃Ingredients

• 4 egg yolks

• 100g pumpkin puree

• 300ml heavy cream

• 1 tsp vainilla extract

• 1 cinnamon stick

• 60g caster sugar

• 1 tsp pumpkin spice

• 4 small munchkin pumpkins (or ramekins)

🎃Method

• Start by preparing your pumpkin cups. Cut the top off with a knife and then remove all the seeds by scraping with a spoon. Try to remove as much flesh as possible with a knife so you have more space for pouring the crème brûlée later

• In a pot, add heavy cream, vainilla, salt, cinnamon stick, and cook over low medium heat just for 10 minutes. Remove from heat and pass through a sieve

• In a bowl beat egg yolks and sugar together until pale and fluffy. Then add the pumpkin puree, pumpkin spice and stir. Now stir in the infused cream in two batches

• Pour the mix through a sieve and then pour into your prepared pumpkins or ramekins.

• Place pumpkin/ramekins in a baking dish; fill dish with boiling water halfway up the sides.

• Bake for 45-50 minutes at 160C or until the centers are barley set. Allow them to sit in the pan for 5-10 minutes and then remove them so they cool completely. Refrigerate for at least 4-6 hours (better overnight) before consuming

• When serving, top each crème brûlée with a teaspoon of sugar and caramelise with a blowtorch (optional)

FAQS and Tips

• You can make your own pumpkin puree by boiling pumpkin until soft and then blending it in a food processor until obtaining a smooth paste