This recipe is best with
Recipe Ingredient
- 300g pumpkin flesh
- 200ml UHT cream
- 6 egg yolks
- 40g caster sugar
- 1 vanilla pod or 1 teaspoon vanilla essence
- 1tablespoon brown sugar
Instructions
- Cut the pumpkin into small cubes. Cook in water with a pinch of salt until soft. Drain and chill.
- Place the pumpkin, cream, yolks and sugar in a blender and process until smooth.
- Split the vanilla pod lengthwise and scrap the seeds with a paring knife into the crème brûlée custard. Cast in ovenproof moulds and bake in a preheated oven at 80-90°C for 20 minutes.
- Sprinkle with brown sugar and caramelise with a hand-held torch or place the moulds under the oven grill to brown the top.
