Pumpkin brûlée

    (21)
    4 hours 30 min

    A non-traditional, seasonal take on the classic creme brulee. Perfect for an autumn dinner party, or for the adults at Halloween.


    19 people made this

    Ingredients
    Serves: 12 

    • 1L double cream
    • 1 dessertspoon vanilla extract
    • 16 egg yolks
    • 4 tablespoons dark brown soft sugar
    • 175g caster sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 250g tinned pumpkin puree
    • 4 tablespoons caster sugar

    Method
    Prep:20min  ›  Cook:17min  ›  Extra time:3hr53min  ›  Ready in:4hr30min 

    1. Preheat oven to 170 C / Gas mark 3.
    2. Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, caster sugar, cinnamon, salt, ginger, cloves and pumpkin in a bowl. Slowly pour 1/4 of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking tray.
    3. Bake in the preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
    4. Before serving, sprinkle 1 teaspoon of sugar over the top of each crème brûlée. Use a kitchen torch or your oven's grill to caramelise the sugar. It may take 2 to 3 minutes under the grill. Serve immediately.

    Pumpkin puree...

    You can find tinned, 100% pumpkin puree online, or you can make your own using this recipe.

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    Reviews & ratings
    Average global rating:
    (21)

    Reviews in English (16)

    by
    57

    Many thanks for this lovely recipe! Prior to whisking egg yolks with the sugars and spices, be sure to remove the 2 'strings' from each yolk or add step of straining it before pouring into ramekins. The hot cream should be added, about, 1 TB. at a time so yolks won't curdle. Lastly: a bain marie (water bath) is necessary for a creamy texture so, ramekins should be placed in a 1-1/2 inch deep baking dish, placed on oven rack and hot water poured into dish to a depth of 1/3 the ramekin. Be sure to check at 13 mins. - a knife inserted, about, 1/4" from center of ramekin should come out clean and this means it's done as they will continue to cook once removed from the oven. This recipe is, also, nice with the ramekins coated with caramelized sugar and served as creme caramel which is how I did it since my torch isn't usable. I topped with a TBsp. of whipped, unsweetened, heavy cream (the more cream, bacon or butter in a receipe - the better!). Plan to serve in the small squash shells for Thanksgiving.  -  18 Sep 2008  (Review from Allrecipes US | Canada)

    by
    15

    This is excellent, I followed the recipe, no changes needed! I love the idea of presenting this in small pumpkins, I'll try this in the fall!  -  13 Apr 2008  (Review from Allrecipes US | Canada)

    by
    13

    Incredibly delicous! I poured it into baked sugar pumpkins so cute and yummy! I gave some to my meanest teacher it made her sweet! Lol  -  13 Dec 2008  (Review from Allrecipes US | Canada)

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