Pumpkin brûlée

    Pumpkin brûlée


    19 people made this

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

    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

    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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