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Pumpkin Crème Brûlée Baked Inside a Mini Pumpkin

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A captivating dessert featuring creamy pumpkin custard baked inside mini pumpkins, topped with a crunchy, caramelized sugar crust.

Ingredients

Scale
  • 4 mini pumpkins
  • 2 cups heavy cream
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Prepare the pumpkins by cutting the tops off and scooping out the insides.
  3. Heat the heavy cream in a saucepan over medium heat until warm.
  4. Whisk the egg yolks and sugar together until light in color.
  5. Slowly add the warm cream to the egg mixture, stirring constantly.
  6. Mix in the pureed pumpkin and spices until smooth.
  7. Pour the mixture into the mini pumpkins, filling them three-quarters full.
  8. Place the pumpkins in a baking dish filled with hot water.
  9. Bake for 30-35 minutes until the filling is set but jiggles slightly.
  10. Chill the baked pumpkins in the fridge for at least 4 hours.
  11. Sprinkle sugar on top and use a blowtorch to caramelize until golden brown.

Notes

Make-ahead option: Prepare one day prior to serving for best flavor. Can substitute larger pumpkins if mini are unavailable.

Nutrition

Keywords: Pumpkin Crème Brûlée, dessert, fall recipes, holiday desserts, pumpkin recipes

Find it online: https://oliviatable.com/pumpkin-creme-brulee-baked-inside-mini-pumpkin/