• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. 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.

  3. 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.

  4. Sprinkle with brown sugar and caramelise with a hand-held torch or place the moulds under the oven grill to brown the top.

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