Creme Brulee is one of my favorite deserts. One day, I visited my friend, and she made it for me. It was the first time I tasted it. Since then, I’ve fell in love with Creme Brulee.
A few days ago, I started feeling fresh cool air in the morning. I knew fall has arrived. It is a good time to make a fall theme desert, so I made pumpkin Creme Brulee. Hope you enjoy it!
When I went to the market, I was going to buy a little buttercup pumpkin. Well, I couldn’t find it that day, but I found acorn squash. Close enough!
Pumpkin Creme Brulee
Things you need
Makes 8 servings
- 2/3 cup pumpkin puree (or acorn squash puree)
- 4 cups of heavy cream
- 3/4 cup sugar
- 6 eggs yolk
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp vanilla extract
- 8 tsp sugar
- Preheat the oven to 375 °F
- Cut off the top of pumpkin (acorn squash)
- Cut the pumpkin in half
- Remove seeds and pulps from the pumpkin with a spoon
- Cut the cleaned pumpkin into small pieces
- Bake the pumpkin for 50 minutes
- Remove the baked pumpkin from the oven and let it cool down for few minutes (until you can handle it)
- Use a spoon or a knife, separate the pumpkin flash from the skin.
- Mash the pumpkin with a potato masher or a big spoon
- You can store left over puree in a freezer for other purpose
By the way, my husband made me a surprise gift with these adorable heart measuring cups a few days ago!
- Preheat the oven to 325 °F
- In a pot, whisk together the heavy cream, pumpkin puree, cinnamon, and nutmeg until well combined
- Allow it to just begin boiling on medium/high heat
- Remove the pot from the heat and cool down for 10 minutes
- Combine egg yolk and sugar in a bowl
- Blend until well combined and the mixture becomes light yellow cream color
- Slowly add the cream mixture and vanilla extract into egg yolk
- Pour the custard batter into ramekins
- Place the ramekins in a baking dish, and add water until it reaches at least half way up the ramekins
- Bake it for 1 hour (I used deeper ramekins, if you use lower height ramekins reduce baking time for 5-10 minutes)
- Remove the dishes from oven, and cool them in room temperature for 30 minutes and cool more for at least 4 hours in a refrigerator
- Sprinkle the tops with sugar and use a kitchen torch to caramelize the sugar
- Put it back in the refrigerator for few minutes to make it cool