Mini-Pumpkin Creme Brulee

A delightful fall dessert served in mini pumpkins, combining creamy custard with a caramelized sugar topping.

By @triggtube

Original recipe source

Cook time: 60 minutes

Servings: 5

Ingredients

• 5 Mini Pumpkins
• 0 Pumpkin flesh
• 2 cups Heavy Cream
• 1 Cinnamon Stick
• 5 Cloves
• 0.25 inch Ginger
• 0.125 tsp Ground Nutmeg
• 1 Vanilla Bean
• 0.5 cup White Sugar
• 0.125 tsp Salt
• 5 Egg Yolks
• 0 White or Brown Sugar

Instructions

1. Carefully slice off the top of your mini-pumpkins with a rolling motion. It's always difficult to cut hard, round food, so be careful and take your time.
2. Spoon out the seeds, and then scrape down the pumpkins into little bowls. Scrape as much as possible, reserving the flesh for the cream mixture.
3. Combine the pumpkin flesh with everything except the egg yolks.
4. Heat the whole cream mixture up to just beginning to simmer, then strain and let cool.
5. While stirring the yolks, slowly pour the cream mixture into the eggs. Use a spoon instead of a whisk at this point to keep air out of the mixture.
6. Strain AGAIN as you pour the cream into the pumpkin bowls.
7. Cook for 1 hour at 300F / 150C or until the center still jiggles slightly at 180F or 82C.
8. Let the pumpkins cool down slowly to room temp & then place them in the fridge to cool.
9. JUST before serving, top with any kind of sugar and torch it. I prefer a 50/50 brown/white blend.
10. If you don't have a torch, I would HIGHLY recommend melting some white sugar separately and pouring it on instead of any other fake brulee methods out there.