Recipes / Mini pumpkin crème brûlée
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Mini pumpkin crème brûlée
Vanilla and cinnamon custard served in little pumpkins.
Includes 1 hour 15 minutes baking and 4 hours chilling. Allow extra cooling time.
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Ingredients
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0 of 6 ingredients ticked
Step 1
Cut the tops off the pumpkins. Scoop out the seeds and flesh, keeping the flesh for the custard.
Step 2
Heat the cream with the cinnamon, vanilla and pumpkin flesh. Bring to the boil, then take off the heat and leave to infuse.
Step 3
Mix the egg yolks and white sugar in a bowl.
Step 4
Strain the hot cream and gradually whisk it into the egg mixture.
Step 5
Put the pumpkins in a baking dish containing water for a water bath. Fill with custard and bake for 1 hour 15 minutes at 150°C. Cool, then chill for 4 hours.
Step 6
Just before serving, sprinkle each pumpkin with cane sugar and caramelise with a kitchen blowtorch.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
