Pumpkin Creme Brulee in mini pumpkinsFrom peetabear 5 years ago
- 2 cups whipping cream (no substitutes) shopping list
- 3 egg yolks, lightly beaten shopping list
- 2 eggs, lightly beaten shopping list
- 1/2 cup sugar shopping list
- 1/2 cup canned pumpkin shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon ground ginger shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon ground cloves shopping list
- 10 baby pumpkins* shopping list
- 1/4 cup sugar shopping list
How to make it
- 1. Preheat oven to 350 degrees F. In a small saucepan, heat whipping cream over medium heat just until bubbly. Remove from heat; set aside.
- 2. Meanwhile, in a medium bowl, combine egg yolks, eggs, the 1/2 cup sugar, pumpkin, cinnamon, ginger, salt, and cloves. Beat with a whisk or rotary beater just until combined. Slowly whisk the hot whipping cream into the egg mixture.
- 3. Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins. Discard the tops. Use a spoon to scoop out the seeds.
- 4. Place the pumpkins in a roasting pan. Divide custard mixture evenly among the pumpkins. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the pumpkins.
- 5. Bake for 30 to 40 minutes or until centers appear nearly set when gently shaken. Carefully remove pan from oven. Remove pumpkins from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.
- 6. Before serving, let custards stand at room temperature for 20 minutes. **Meanwhile, for caramelized sugar: in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook 3 to 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
- 7. Quickly drizzle caramelized sugar over the custards. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Serve immediately. Makes 10 filled pumpkins or 6 custard cups.
- 8. Instead of the pumpkins, you can use six 3/4-cup souffle dishes or 6-ounce custard cups. Place the souffle dishes or custard cups in a 13x9x2-inch baking pan.
- Culinary Torch Method
- Instead of caramelizing the sugar in the skillet as directed in steps 6 and 7, sprinkle sugar evenly over custards. Use a culinary torch to caramelize the sugar.
People Who Like This Dish 12
The Cookpeetabear Mid-hudson Valley, NY
The Rating9 people
Oh this is wonderful! I have creme brulee dishes so will make it in them. I knew I should have grown those little pumpkins this year - instead grew ones to carve and make pies with. My sister put her stuffing for Thanksgiving in them. It was so c...morevalinkenmore in Malott loved it
Now these are SOOO very cute as well as delicious-sounding. I can't wait to make these. thx for the post, Peeta!greekgirrrl in Huntington Village loved it
Yuuuuuuuuummmmmmmmmm!!!!! high 5!!!cuzpat in Sikeston loved it
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