Pumpkin Pie Creme Brûlée

Recipe

Treat pumpkin lovers to this tasty delight.

Serves: 6 people   |   Prep time: 20 minutes   |   Cooking time: 1 Hour 20 minutes

French   |   Dessert   |   Gluten Free   |   Vegetarian

  

Ingredients

For the pumpkin bowls:

• 6 Mini pumpkins
• 2 tbsp Butter
• 2 tbsp Caster Sugar
• ½ tsp Ground Cinnamon

For the pumpkin pie creme brûlée:

• 5 medium golden Egg Yolks
• 80g Pumpkin Puree
• 70g Caster Sugar, plus extra to serve
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Mixed Spice
• 1 tsp Vanilla Extract
• 375ml Double Cream
• 150ml Whole Milk  

  

Method

1. Preheat oven to 200°C/180°C Fan/Gas Mark 6.
2. Prepare the pumpkins by carefully removing the tops and scraping all seeds from the centre to create a bowl.
3. Mix the butter, sugar and cinnamon and brush over the centre of each pumpkin.
4. Bake for 30–40 minutes until just tender.
5. Reduce the temperature to 180°C/160°C Fan/Gas Mark 4.
6. Whisk the egg yolks, pumpkin purée, sugar, vanilla extract and spices together until smooth.
7. Place the milk and cream into a saucepan and bring to boiling point.
8. Pour the hot cream mixture over the egg yolks and whisk until combined.
9. Remove any foam from the top of your pumpkin custard then pour between the pumpkin bowls.
10. Place a tray of hot water on the shelf below your pumpkins in the oven and bake for 35-40 minutes until set, they should still have a slight jiggle in the centre.
11. Leave to chill in the fridge for a minimum of 4 hours.
12. When ready to serve, sprinkle a teaspoon of caster sugar over the custard in each pumpkin.
13. Next, caramelise the sugar with either a blow torch or carefully cover the edges of the pumpkins with tin foil and place under the grill until the sugar has caramelised, then serve.