Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare mini pumpkins by cutting the tops off and scooping out the seeds. Rinse inside.
- Preheat oven to 300°F (150°C).
- Whisk egg yolks and granulated sugar together until pale, about 2 minutes.
- Warm heavy cream and vanilla extract in a saucepan over medium heat until steaming.
- Slowly whisk warm cream into the egg mixture to temper the eggs.
- Return to saucepan, add pumpkin puree, spices, and salt; stir until simmering.
- Pour custard mixture into prepared pumpkins or ramekins.
- Bake in a water bath for 20–30 minutes until edges are set and centers wobble.
- Cool in water bath for 15 minutes, then refrigerate for at least 2 hours.
- Sprinkle sugar on top and caramelize with blowtorch or broil under oven's broiler.
Nutrition
Notes
This Pumpkin Crème Brûlée is a fun and interactive dessert that brings seasonal joy to your table. Perfect for gatherings!