You have likely had a creme brûlée made in a little ramekin. You know, you get them in the fancy restaurants with the caramelized sugar on top. Now you can put a pumpkin-esque spin on them by ditching the ceramic ramekin and baking them in a baby pumpkin. We even spotted these new baby white “ghost pumpkins” which are adorable for a creme brûlée. The recipe is pretty no-fail. Don’t be intimidated by them. They’re way easier than you think. And you don’t have to have a fancy torch either. A simple oven broiler will do the trick just fine. Pumpkin Maple Creme Brûlée in Mini Pumpkins 6 mini pumpkins, tops removed, with the insides scraped clean 1 cup heavy cream 1/4 cup brown sugar 1/4 cup maple syrup 4 large egg yolks 1/2 cup pumpkin purée 1/4 tsp pumpkin pie spice Raw Sugar Whipping cream Heat oven to 325 Place pumpkins into a baking dish.
Fill pan with water about 1/2 inch deep. Set aside. In a medium sized bowl, whisk egg yolks until smooth. Add brown sugar, maple syrup, and vanilla. When well blended, add pumpkin, and spice, continue to blend. Whisk in the cream and pour into prepared pumpkins or ramekins. Bake for about 45-50 minutes or until custard is almost firm. Remove from oven. With a spatula carefully remove pumpkins to a small baking sheet. When cool to handle, generously sprinkle custard with raw sugar, and either torch sugar to glaze or place under the broiler on high for about 1 minute watching carefully. Serve warm on individual plates garnishing with whipped cream.
Makes 6 servings
Recipe by Amy Richardson