I never thought I would meet a dessert I enjoyed more than creme brulee - until I met pumpkin creme brulee. Baked and served in mini pumpkins, this treat is as adorable as it is delicious! Surprisingly easy to whip up, this dessert will be a sure knock-out at your next dinner or party.
I started with a recipe from the New York Times, but was frustrated at the measurements. It left me with one egg, half a container of cream, and half a can of pumpkin left to use up. So I increased the recipe to accommodate my desire to have no left over ingredients going to rot in my fridge before I could figure out what to do with them. It makes a lot of dessert, but I could easily eat two in one sitting, so I trust you will have no trouble devouring the results!
Step 1: Ingredients
10-12 mini decorative pumpkins - I tried an assembly of decorative gourds, but found them too difficult to carve into
1/4 cup (62g) sugar, plus 3/4 cup (188g) = 1 cup (250g) total
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (or another 1/2 of cinnamon)
6 egg yolks
2 cups (1 pint / 475ml) heavy cream
1 cinnamon stick
1 vanilla bean, split
1 14oz can (~1 3/4 cups / 415ml) pumpkin puree