Description
A delightful twist on a classic dessert, creamy pumpkin custard baked inside mini pumpkins and topped with caramelized sugar.
Ingredients
Scale
- 2 mini pumpkins
- 1 cup heavy cream
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat your oven to 325°F (160°C).
- Cut the tops off the mini pumpkins and scoop out the seeds and pulp using a spoon.
- In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove it from the heat and let it cool slightly.
- In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and pumpkin spice until well blended.
- Gradually pour the warm cream into the egg mixture while whisking continuously to prevent curdling.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly.
- Pour the crème brûlée mixture into each mini pumpkin, filling them about 3/4 full.
- Place the filled pumpkins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the pumpkins.
- Bake in the preheated oven for 30-35 minutes until the custard is set.
- Remove from the oven and let the pumpkins cool. Refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle brown sugar on top and use a kitchen torch to caramelize the sugar until it’s golden brown.
Notes
Store any leftovers in the refrigerator covered with plastic wrap. Best consumed within three days for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pumpkin
- Calories: 320
- Sugar: 24g
- Sodium: 45mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 210mg