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Pumpkin Creme Brulee

10/26/2013

Pumpkin Creme Brulee

 

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

 

Directions

Pumpkin Puree

  1. Preheat the oven to 375 °F
  2. Cut off the top of pumpkin (acorn squash)
  3. Cut the pumpkin in half
  4. Remove seeds and pulps from the pumpkin with a spoon
  5. Cut the cleaned pumpkin into small pieces
  6. Bake the pumpkin for 50 minutes
  7. Remove the baked pumpkin from the oven and let it cool down for few minutes (until you can handle it)
  8. Use a spoon or a knife, separate the pumpkin flash from the skin.
  9. Mash the pumpkin with a potato masher or a big spoon
  10. You can store left over puree in a freezer for other purpose

 

cutting acorn squash pumpkin

 

cleaning acorn squash pumpkin

 

cleaning acorn squash pumpkin

 

 pumpkin puree for creme brulee

 

pumpkin puree for creme brulee

 

pumpkin puree for creme brulee

 

By the way, my husband made me a surprise gift with these adorable heart measuring cups a few days ago!

 

Creme Brulee

  1. Preheat the oven to 325 °F
  2. In a pot, whisk together the heavy cream, pumpkin puree, cinnamon, and nutmeg until well combined
  3. Allow it to just begin boiling on medium/high heat
  4. Remove the pot from the heat and cool down for 10 minutes
  5. Combine egg yolk and sugar in a bowl
  6. Blend until well combined and the mixture becomes light yellow cream color
  7. Slowly add the cream mixture and vanilla extract into egg yolk
  8. Pour the custard batter into ramekins
  9. Place the ramekins in a baking dish, and add water until it reaches at least half way up the ramekins
  10. Bake it for 1 hour (I used deeper ramekins, if you use lower height ramekins reduce baking time for 5-10 minutes)
  11. 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
  12. Sprinkle the tops with sugar and use a kitchen torch to caramelize the sugar
  13. Put it back in the refrigerator for few minutes to make it cool

 

creme brulee before baking

 

Pumpkin Creme Brulee torch

 

Pumpkin Creme Brulee torch

 

Pumpkin Creme Brulee

 

Pumpkin Creme Brulee

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2 thoughts on “Pumpkin Creme Brulee

  1. Hi I found your blog through Foodgawker. Lovely creme brûlées! I’ve made creme brûlées with kabocha before, but haven’t tried with acorn squash. Looks delish! And I love the cute pink heart measuring spoon. Sooo cute!

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