Crème brûlée served in baby pumpkins is a delicious and clever fall treat.
Pumpkin Crème Brûlée
Yield: 12 servings
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- 12 baby pumpkins
- 2 cups heavy whipping cream
- ½ cup plus 2 tablespoons sugar, divided
- ½ cup canned pumpkin
- ½ vanilla bean, split lengthwise and scraped, seeds reserved
- 1 teaspoon vanilla extract
- ⅛ teaspoon pumpkin pie spice
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- 6 large egg yolks
- Using a paring knife, carefully remove the tops of each pumpkin; discard tops. Scrape out the inside flesh and seeds of pumpkins, and discard; cover with plastic wrap and set aside.
- Preheat oven to 250˚.
- In a medium saucepan over medium heat, combine the cream, ½ cup sugar, canned pumpkin, vanilla bean and reserved seeds, vanilla extract, pumpkin pie spice, cinnamon, cloves, and salt. Cook, stirring frequently, until bubbles form around edges of pan. Remove from heat and set aside.
- In a medium bowl, whisk the egg yolks. Slowly whisk one-fourth of hot cream mixture into the beaten egg yolks. Whisk the egg mixture into the remaining hot cream, stirring constantly. Pour mixture through a fine-mesh sieve or cheesecloth-lined strainer into a bowl.
- Pour mixture into a 9x9x2-inch baking dish. Fold a clean kitchen towel to fit inside a large roasting pan; place baking dish in the roasting pan. Fill with enough hot water to come halfway up sides of pan.
- Bake for 1 hour, or until set and firm. Cool in roasting pan for 30 minutes, then remove and cool completely; refrigerate for 4 hours.
- To serve, preheat broiler. Place the cooled custard into a pastry bag fitted with a large tip, and pipe custard into pumpkin shells. Sprinkle the tops of custards evenly with remaining sugar. Broil 5½ inches from heat for 7 minutes, or until sugar melts. Let stand for 5 minutes to allow sugar to harden.
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