Pumpkin Creme Brûlée

Name: Pumpkin Creme Brûlée
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup pureed Cooked Pumpkin *smoothly pureed; 1/4 cup Caster Sugar; 4-5 Egg Yolks *4 Egg Yolks can set softly; 2 cups Thickened Cream *warmed; 1 teaspoon Vanilla Extract; Extra Caster Sugar for topping

Hiroko Liston @hirokoliston

Melbourne, Australia

My 1-cup-capacity Ramekins are slightly too large for my Creme Brûlée recipe. Today I added 1 cup pureed Pumpkin. The amount of a serve was perfect for my ramekin and Creme Brûlée was very yellow. Fortunately OR unfortunately, you won’t taste Pumpkin very much.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1 cuppureed Cooked Pumpkin *smoothly pureed
1/4 cupCaster Sugar
4-5Egg Yolks *4 Egg Yolks can set softly
2 cupsThickened Cream *warmed
1 teaspoonVanilla Extract
Extra Caster Sugar for topping

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Steps

1

Preheat oven to 160°C. Place a folded tea towel in a roasting pan and place 4 ramekins on the tea towel.
2

Place Cream in a saucepan and heat over low heat, stirring occasionally, until it just starts to bubble. *Note: You can heat the Cream in the microwave.
3

Place smoothly pureed Pumpkin, Caster Sugar, Egg Yolks and Vanilla Extract in a mixing bowl, and whisk well until smooth. Gradually whisk in heated Cream and combine well.
4

Strain the mixture into a jug and remove Pumpkin’s fibre. Pour the strained mixture into the ramekins. Add boiling water to the roasting pan about 2cm deep. Bake for 30 minutes or until softly set.
5

Remove the ramekins from the pan, set aside and cool. When cooled, cover and place in the fridge until chilled completely.
6

When it is ready to serve, sprinkle about 2 teaspoons Caster Sugar on top and spread it to cover. Then use a blowtorch to caramelise it.