Pumpkin Spice Crème Brûlée
Prep Time
Price Per Serving
Cooking Mode
6 mini pumpkins
500 mL (2 cup) cup crème 35%
5 mL tsp vanille essence ou bean
3 mL tsp ground cinnamon
3 mL tsp ground nutmeg
1 mL tsp ground clove
5 egg yolks
125 mL cup sugar
125 mL cup store-bought pumpkin purée
125 mL cup sugar (for sprinkling)
6 mini pumpkins
500 mL (2 cup) cup crème 35%
5 mL tsp vanille essence ou bean
3 mL tsp ground cinnamon
3 mL tsp ground nutmeg
1 mL tsp ground clove
5 egg yolks
125 mL cup sugar
125 mL cup store-bought pumpkin purée
125 mL cup sugar (for sprinkling)
Directions
1Preheat oven to 170 °C (325 °F). Scoop out seeds from the mini pumpkins (taking care not to pierce them) and place pumpkins in a deep baking dish. Set aside.
2In a pot, heat cream with the vanilla bean for 5 minutes, just enough to infuse the vanilla without boiling. Cut vanilla bean in half and scrape out the seeds. Add cinnamon, nutmeg and clove. Mix.
3In a bowl, whisk egg yolks and sugar for 2–3 minutes (or until they begin to whiten). Add pumpkin purée and mix.
4Pour hot cream mixture over eggs. Mix well.
5Pour mixture into pumpkins.
6Cook for 50– 55 minutes in a bain-marie.
7Let cool and refrigerate for at least 5 hours.
8Sprinkle sugar over cream in each pumpkin. Caramelize with a torch. Crack it open, dig in and enjoy—the secret to happiness is yours!
9Using a bain-marie (cooking in a deep dish filled with boiling water) is crucial to obtain a crème brûlée with that signature smooth and creamy texture.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note