Pumpkin Crème Brûlée

Print Recipe
Print Recipe
  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.
Recipe Notes

For more food and wine stories and recipes, pick up the latest issue of Flavours (Sep - Oct 2005), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Like