Pumpkin Spice Crème Brûlée
Pumpkin Spice Crème Brûlée

Preparation time 10 minutes

Total time: 1 hour 5 minutes

Ingredients

  1. 6 mini pumpkins
  2. 500 mL 2 cups 35% cream
  3. 5 mL 1 tsp. vanilla essence or bean
  4. 3 mL ½ tsp. ground cinnamon
  5. 3 mL ½ tsp. ground nutmeg
  6. 1 mL ¼ tsp. ground clove
  7. 5 egg yolks
  8. 125 mL ½ cup sugar
  9. 125 mL ½ cup store-bought pumpkin purée
  10. 125 mL ½ cup sugar (for sprinkling)

Directions

  • Preheat 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.
  • In 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.
  • In a bowl, whisk egg yolks and sugar for 2–3 minutes (or until they begin to whiten). Add pumpkin purée and mix.
  • Pour hot cream mixture over eggs. Mix well.
  • Pour mixture into pumpkins.
  • Cook for 50– 55 minutes in a bain-marie.
  • Let cool and refrigerate for at least 5 hours.
  • Sprinkle sugar over cream in each pumpkin. Caramelize with a torch.
    Crack it open, dig in and enjoy—the secret to happiness is yours!

Chef’s secret

  • Using 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.

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